Beetroot quinoa wrap with tofu & veggies | Glutenfreewhisk

 Eating all the salad ingredients as a wrap elevates the experience of eating a salad even more. The quinoa beetroot wrap is super delicious and easy to make with the veggies like bell peppers, tofu, mushroom, tomatoes as the wrap stuffing. This salad in a form of a wrap is too good to miss.

On social media a lot of people are making oats and beetroot wraps and quinoa beetroot wraps that are gluten-free wraps and super tasty. So, I have to try and make my own salad wrap. These wraps are easy to make when you have a good utensil to make these, and you are super careful of how much water you should add. I have made these wraps twice and for the first time I have to add some rice flour to my batter as I added a little extra water to it. But the second time I was careful, and I was able to make them well. The best part of these gluten-free beetroot quinoa wrap is that that don't crumble or break easy. You can make them with spinach to get super green and good-looking green wraps, or you can make them just with quinoa, ginger, salt and water.

Another best part about this salad is that you can add the veggies of your choice. You can make it vegetarian, non-vegetarian or even vegan. I have used marinated tofu, mushrooms, lettuce, bell peppers and tomatoes and these turned out to be really good salad cum wrap recipe.

If you are looking for some more interesting quinoa recipes then you can try my quinoa salad bowl recipe that is tangy tasty and addictive. Or if you are a sweet lover then give my crunchy quinoa chocolate a try. 

This salad wrap recipe is addictive as it is vegan, healthy and gluten-free. Clean ingredients with a lot of variations that you can do as to your liking. Make a subway salad at your home which will be way cheaper than ordering out. As I have mentioned earlier that eat cooked meals instead of raw salad always go for cooked salads. They take a little time but are way easier on your stomach and digest faster.

Serving salad in a perfect bowl is always a challenge, to solve this you can check this pure home and living ceramic microwave safe bowl. Or you can choose a wooden round tray to serve your wraps in from Sysi homes.

Salad have been a regular for me, and I have absolutely enjoyed making them at home. As much as I love eating salads outside in cafes, I have enjoyed them even more at home and these amazing salad recipes are the proof. Making salad for the whole month of march have been a delight. I started my series with the viral carrot salad, followed by my absolute favorite Mixed chickpea and cape gooseberry salad. And it's already mid-March. If you are a protein lover, then try my chicken salad with cucumber & carrot. These salads are the best and you have to try and indulge in them to believe me.

INGREDIENTS -

To make the quinoa beetroot wrap

1 cup quinoa, soaked overnight

1 beetroot, deskinned & chopped

Salt to taste

Oil, to grease the pan

I have used these amazing yogabar whole quinoa that are rich in protein and fiber. 

For salad veggies

250 gm tofu diced in rectangle

Some red and yellow bell pepper sliced

Mushrooms, chopped

Tomatoes, chopped

Salt, to taste

1 tsp roasted cumin powder 

Oil to roast veggies and tofu

5 lettuce leaves

For tofu marinate

2 tbsp soy sauce

3 tbsp tomato ketchup 

Half a tsp Salt

Half a tsp Black pepper powder

For mayo spread

2 tbsp Garlic mayonnaise

1 tbsp tomato ketchup

1 tsp black pepper powder 

A pinch of salt

METHOD - 

1. To make the wraps, blend overnight soaked quinoa and chopped beetroot with salt to a fine paste. Make sure you add very little water. Make a thick paste.

2. Grease a pan with oil and make round wraps spreading the batter evenly depending on the size of the wrap you desire. Flip and cook it from both sides. Make sure you are patient and you cook this in simmer so as not to burn the beetroot. Flip only when one side is cooked well and set completely. 

My batter was enough to make 5 wraps. Make them all and set aside.

3. Marinate the tofu. To make the marinate take the marinate ingredients and whisk them together. Apply is generously on both sides of the sliced tofu and let it marinate.

4. In the meantime, in the same pan add a little oil and cook chopped mushrooms and bell peppers with salt and roasted cumin powder. Once done set aside.

5. In the same pan add more oil generously and cook tofu on both the sides and set aside.

6. To assemble the wrap, take the mayo dip or spread and apply it on beetroot quinoa wrap. Place the lettuce leaf. I have some left over marinate so I have applied it over the leaf. Then place the tofu followed by the veggies and tomato.

7. Indulge in your healthy wrap salad.

Note - You can add more or less veggies of your choice or liking. Instead of tofu you can use paneer, chicken or any protein of your choice. You can even add cheese to your salad wrap for that extra taste.

Check the full recipe on YouTube (Gluten_free_whisk) - Beetroot quinoa wrap with tofu & veggies recipe.

Salad wrap with veggies & beetroot | Glutenfreewhisk

Beetroot quinoa wrap with veggies | Glutenfreewhisk