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Ingredients
- 1/4 cup quinoa uncooked, rinsed
- 2 tbsp extra virgin olive oil
- 1/2 red onion finely sliced
- 3 cloves garlic crushed
- 1 medium fresh beet peeled & grated
- 1 zucchini grated
- 7 oz canned cannellini beans rinsed & drained
- 1 free-range egg
- 1/4 cup quinoa flakes Ancient Harvest or similar brand
- 2 cups fresh parsley chopped
- 3/4 cups reduced-fat Greek natural yogurt
- 1/4 cucumber diced
- salt
- pepper
- 1 tomato finely diced
- 1 tbsp lemon juice
- 4 whole wheat wraps
Ingredients
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Instructions
- Prepare quinoa according to package directions, set aside to cool.
- Heat half the olive oil in a frying pan, add onion and two cloves of garlic and sauté until soft. Add zucchini and beet and cook, stirring, for 5-8 minutes until tender. Drain the vegetables of any excess cooking liquid and remove from heat.
- Combine cannellini beans, egg and quinoa flakes in a blender and blend until a chunky puree is formed.
- Combine cannellini puree with the beet mix and 1⁄4 cup of the parsley. Mix together well. Form into 4 patties and cook in a non-stick frying pan for about 3-5 minutes on each side, until golden. Combine the yogurt and cucumber to form the dressing ('tzatziki'). Season with salt and pepper.
- Combine the prepared quinoa with tomato, remaining parsley and remaining clove of garlic. Dress with lemon juice and remaining olive oil and toss everything together well.
- On each wrap, place a dollop of yogurt dressing, an equal amount of parsley salad and one of the patties. Roll up tight to serve.
- Leftover salad, patties and yogurt dressing can be stored in separate airtight containers in the fridge for 3-4 days.
Recipe Notes
331 calories per serve