Curried Quinoa Wrap with Avo-Citrus Slaw.
vegan, makes 3 wraps (plus leftover quinoa)

Curried Quinoa:
4 tsp Curry
1 Tbsp Extra Virgin Olive Oil
2 tsp sea salt
2 1/3 cups dry, unrinsed quinoa
3 cups water

fold into cooked quinoa:
1 1/2 cups frozen peas (thawed or warmed)
1/2 cup salted cashews
1/2  sweet onion, chopped
2 Tbsp rice vinegar
1/4 cup tahini (add less for fluffier quinoa)
1 satsuma or seedless tangerine, peeled/diced
2 Tbsp maple syrup (or agave)
1/4 cup chopped mint (optional)
2 Tbsp nutritional yeast (optional)
pepper

Avo-Citrus-Tahini Slaw:
Juice
 from 1 lime
1 avocado, diced
1 cup shredded or matchstick carrots
1 cup shredded lettuce
2 Tbsp tahini

Directions:
1. Prep your slaw and toss well. Place in fridge to marinate/chill until ready to assemble wraps.
2. Heat your quinoa ingredients (not toss-in ingredients though) on stove in large soup pot. Bring to a boil. Cover with lid and reduce to a simmer. Simmer for about 11 minutes. Turn off heat. Let sit, lid-on for about ten minutes. Lift lid and fluff with fork.
3. Add the toss-in ingredients to the still-hot soup pot. The warm quinoa will gently heat and cook these ingredients. Yet the onions and cashews will still stay nicely al dente.
4. Grab your extra large whole wheat wraps and start adding ingredients…