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Lentil-Quinoa Mix ¾ cup red lentils, sorted and rinsed

½ cup quinoa, rinsed

2 ½ cups water, + more as needed

2 heaping teaspoons cumin

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon pink salt, or to taste

1 teaspoon red pepper flakes, optional

2 tablespoons chopped parsley

1 green onion, thinly sliced

Spicy Tahini Sauce ¼ cup tahini

½ cup water, + more as needed

juice of ½ lemon or 1 tablespoon

pinch of pink salt

pinch of red pepper flakes

1 tablespoon parsley, finely chopped

to serve

shredded cabbage or micro greens

lavash bread or corn tortillas

chili paste or sriracha

sliced avocado, for tacos


Lentil-Quinoa Mix: In a medium saucepan, add the water, lentils, quinoa, cumin, garlic & onion powder, salt and red pepper flakes, bring to a boil, cover and simmer for 20 minutes. Remove from heat, add in chopped parsley and scallions, let rest for 10 minutes. If you feel it’s too dry, add a couple tablespoons of water. Mixture should be creamy, not dry. Add extra spices to taste.

Tahini sauce: In a small bowl, whisk together the tahini, water, lemon, salt, red pepper flakes and parsley. Set aside.

Assemble wraps: Lay lavash bread on a flat surface. Spread a tablespoon or so of chili paste, about 1 ½ inches from the edge on the first ⅓ portion from top to bottom, leaving an inch on both ends. Layer with about ½ cup lentil & quinoa mix and cabbage, fold over and roll. Slice in half and serve with a drizzle of tahini sauce on each bite.

For tacos, warm your tortillas, layer with lentil & quinoa mix, micro greens or cabbage, add chili paste and tahini dressing to taste and sliced avocado. Serve warm, chilled or at room temperature.

Store: Wraps can be stored in the refrigerator for up to 3 – 4 days, in a covered container.


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