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Starbucks Copycat Quinoa and Black Bean Wrap

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 5 -6 wraps depending on size of pita bread
Course: Lunch
Cuisine: Vegan , gluten-free

Ingredients

  • 2/3 cup uncooked quinoa
  • 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
  • Optional: a pinch of cayenne
  • 2 small ears of corn boiled, and kernels cut
  • 1/2 a can of black beans 19 oz, rinsed and drained
  • Juice of 1/2 lime
  • salt to taste
  • veganaise
  • Daiya Pepperjack cheeze.
  • whole wheat pita pockets

Instructions

    Cup of Yum
  1. 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.
  2. Once the quinoa is cooked, remove from heat, fluff with a fork and drizzle lime juice over the quinoa.
  3. Mix in the corn kernels and black beans, add salt to taste, and set aside while you assemble the wrap.
  4. Preheat a pan (or skillet) over medium heat.
  5. Open up your pita and spread some veganaise inside. Add daiya cheeze and then fill the pita with the quinoa filling.
  6. 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).
  7. 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.
  8. Eat immediately!