Portobello Quinoa Wraps with Cilantro Pepita Pesto
 
Hands-on time
Cook time
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Yields: about 6 wraps, depending on the size of the portobellos
Ingredients
For the cilantro pepita pesto:
  • 3 cloves garlic
  • 2 cups loosely packed cilantro (mostly leaves), about 2 bunches
  • 1/2 cup pepitas (hulled, unsalted pumpkin seeds), toasted
  • 1/2 cup parmesan cheese
  • 2-3 Tbsp olive oil
  • juice of 1/2 a lime
  • salt and pepper
For the wraps:
  • 4 portobello mushrooms caps
  • 1 Tbsp olive oil
  • salt and pepper
  • 1/2 cup uncooked quinoa, rinsed and drained
  • 1 cup cooked black beans
  • wraps or tortillas (about 6)
  • roasted red peppers
  • grated parmesan cheese
  • lime wedges
Instructions
  1. First, roast the portobellos. Preheat oven to 425. Slice the stems off the portobello mushrooms and wipe the tops clean with a damp paper towel. Brush both sides with olive oil and place, gill side up, in a baking dish. Roast until tender, 15-25 depending on the size of your portobellos. Set aside to cool. Once cooled, slice thinly.
  2. Next, cook the quinoa. Add the rinsed and drained quinoa to a pot with 3/4 cups water. Bring to a boil and simmer until water is absorbed, about 15 minutes.
  3. Now make the pesto. Add the garlic cloves to the bowl of a food processor and process until finely chopped. Add remaining ingredients and process until smooth, scraping down the sides of the bowl as necessary. Add salt and pepper to taste.
  4. Stir a quarter cup of pesto and the black beans into the cooked quinoa.
  5. Finally, assemble the wraps. Spread each wrap with a spoonful of the remaining pesto. Add a scoop of the quinoa mixture, sliced portobello, and a roasted red pepper. Top with a squeeze of lime and a sprinkle of parmesan. Roll up and enjoy!
Notes
I prefer to start out with less oil in my pesto so that I can add more to the leftovers, which inevitably dry out. Feel free to adjust the amount of oil to suit your tastes.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/08/portobello-quinoa-wraps-with-cilantro-pepita-pesto/