Grilled Artichoke & Quinoa Wraps

 

We're excited to share a delectable and wholesome recipe for Grilled Artichoke & Quinoa Wraps. These wraps offer a delightful medley of flavours, abundant nutrients, and a satisfying array of textures. Whether you're seeking a quick and nourishing lunch or a delightful dinner option, these wraps will surely satisfy your taste buds. So, let's dive right in and discover how to create this mouthwatering dish!

The Grilled Artichoke & Quinoa Wraps combine a harmonious blend of flavours, ensuring a delightful culinary experience. The smoky and charred notes from the grilled artichokes add a distinct depth, while the quinoa and noodles provide a satisfying and filling base. Combined with the walnuts' nuttiness, the spring onion's slight sharpness, and the aromatic touch of garlic, these wraps are bursting with taste.

Not only are these wraps incredibly delicious, but they also offer a wealth of nutrients. Artichokes are rich in dietary fibre, antioxidants, and essential minerals like potassium and magnesium. Quinoa, a protein-packed grain, provides a complete amino acid profile, making it an excellent choice for vegetarians and vegans. Additionally, the vibrant vegetables used in this recipe offer an array of vitamins and antioxidants, contributing to your overall well-being.

 

Ingredients:

  • 100g vermicelli noodles
  • 8 marinated artichoke hearts, drained
  • 1 finely diced garlic clove
  • 2 teaspoons of olive oil
  • Sea salt & ground black pepper
  • 3 cups cooked quinoa (using veg stock)
  • 5 finely chopped spring onions
  • 1 cup of chopped, toasted walnuts
  • 1 ½ tablespoons of lemon juice
  • 8 leaves of lettuce or pita bread as a base

Method:

  1. Cook the noodles in boiling water until tender, drain and set aside
  2. Toss the artichoke hearts in olive oil and season
  3. Heat a grill pan over medium heat. Grill until they have brown grill marks on either side (4 mins on each side)
  4. Chop them up and place in a bowl
  5. Add the quinoa, onions, lemon juice and walnuts to the bowl, mix well and season
  6. Serve on to the lettuce leaves or pitta bread, with the noodles on the side
  7. Enjoy!