Starbucks Copycat Quinoa and Black Bean Wrap
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Unrated
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
5 -6 wraps depending on size of pita bread
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Course
Lunch
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Cuisine
Vegan, gluten-free
Starbucks Copycat Quinoa and Black Bean Wrap
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2/3 cup quinoa uncooked
- 1 cup vegetable broth or 1 cup water + veg broth cube
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- cayenne optional, a pinch
- 2 corn boiled, and kernels cut, small ears
- 1/2 black beans 19 oz, rinsed and drained, canned
- lime juice of 1/2 lime
- salt to taste
- veganaise
- Daiya Pepperjack cheese
- whole wheat pita pockets
Instructions
- Cook the quinoa by combining quinoa, water, paprika, chili powder, garlic powder, onion powder, and cayenne powder in a small covered pot over medium low heat (My stove dial is from 1-8, I usually have it around a 3). Let simmer for 20 minutes, DO NOT LIFT LID before 20 minute mark.
- Once the quinoa is cooked, remove from heat, fluff with a fork and drizzle lime juice over the quinoa.
- Mix in the corn kernels and black beans, add salt to taste, and set aside while you assemble the wrap.
- Preheat a pan (or skillet) over medium heat.
- Open up your pita and spread some veganaise inside. Add daiya cheeze and then fill the pita with the quinoa filling.
- Roll the pita, then wrap/secure with parchment paper by taking a fairly large square, wrapping it around the pita, and then twisting the bottom to keep intact. (I wrap it with part of the pita poking out, so I can eat it while holding the parchment paper).
- Cook the wrapped pita on the skillet, rotating until the pita is somewhat crispy and golden, and the pita is heated through to melt the cheeze.
- Eat immediately!
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