Lentil Quinoa and Beetroot Wrap
This Lentil Quinoa and Beetroot Wrap is a celebration of wholesome ingredients that come together to form a wrap that's not only sturdy and delicious but also packed with plant-based protein, fiber, and earthy goodness. Whether you're gluten-free by necessity or simply looking for creative, clean-eating meal ideas, this beetroot-infused wrap ticks all the boxes. It’s naturally gluten-free, vegan, oil-free, and surprisingly easy to make.
Ingredients
For the wrap:
- ½ cup red lentils
- ½ cup quinoa
- 1 ½ cups water
- 2 medium beetroot cooked
- ½ tsp garlic powder
- ½ tsp salt
For the filling:
- hummus or other favorite dip
- pickles cucumber or any tangy fermented veg
- red onion thinly sliced
- fresh parsley, chopped or other favorite herbs
Instructions
- Begin by soaking the lentils and quinoa. In a bowl, combine ½ cup red lentils and ½ cup quinoa. Add 1½ cups of water and let it soak for at least 1 hour or longer. This softens the grains and legumes and makes them easier to blend and digest.
- Preheat your oven to 180°C (350°F). Line a large baking tray with parchment paper.
- After soaking, don’t drain the water. Add the soaked lentils and quinoa (with the water) into a high-speed blender. Add the chopped beetroot, garlic powder, and salt. Blend until completely smooth. The batter should be pourable but not watery.
- Pour the batter onto the prepared baking tray. Use a spatula to spread it into an even, thin layer—aim for a large rectangle or oval shape, depending on your tray. Bake for 25–35 minutes, or until the surface is set and the edges begin to slightly brown.
- Let the wrap cool for a few minutes before gently peeling it off the parchment. Be careful—it’s delicate when hot, but firms up as it cools.
- Once your wrap is baked and cooled, it’s time to fill it with all the good stuff. Spread a generous layer of hummus down the center. Layer on your pickles, red onion, and fresh parsley. Then simply roll it up like a giant burrito, or slice it and serve as a flatbread if you prefer.