Moroccan Quinoa & Chickpea Veggie Wrap
Moroccan-spiced quinoa, chickpeas, vegan feta, and seasonal vegetables — including pretty shredded beets, carrots, and swiss chard — are all packed into a local pita and drizzled with a golden vinaigrette.
Servings
Produce
Garlic
2 1 Clove
Swiss Chard
5 2.5 oz
Carrot
4 2 oz
Golden Beet
9 4.5 oz
Red Creole Onion
1/2 0.25 Whole
Protein & more
Pita buns
1 0.5 Package
Quinoa
1 0.5 cup
Chickpea
1 0.5 Can
Vegan feta
3 1.5 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Allspice
1/8 0.065 teaspoon
Cardamom powder
1/8 0.065 teaspoon
Cayenne powder
1 0.5 teaspoon
Cinnamon powder
1/4 0.125 teaspoon
Cloves
1/4 0.125 teaspoon
Coriander powder
1 0.5 teaspoon
Cumin powder
2.5 1.25 teaspoon
Fenugreek, ground
1/2 0.25 teaspoon
Garlic powder
1/8 0.065 teaspoon
Ground ginger
1 0.5 teaspoon
Mustard powder
1/8 0.065 teaspoon
Nutmeg
1/8 0.065 teaspoon
Onion powder
1/8 0.065 teaspoon
Sweet paprika
1 0.5 tablespoon
Black pepper
1/8 0.065 tablespoon
White Pepper
1/4 0.125 tablespoon
Moroccan Golden Vinaigrette
Olive oil
3 1.5 tablespoon
Apple cider vinegar
2 1 tablespoon
Dijon mustard
1/2 0.25 teaspoon
Ground Tumeric
1/3 0.165 teaspoon
Coriander powder
1/3 0.165 teaspoon
Garlic powder
1/2 0.25 teaspoon
Prep ahead (optional)
a. Slice root and stem ends off beets; peel and grate. b. Grate carrots. c. Thinly slice swiss chard stems; chop leaves bite-sized. c. Mince garlic and red onion.
Instructions
1
Cook quinoa:
a. Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add garlic (mince), red onion (mince), swiss chard stems (thinly slice), and ½ tsp salt. Cook until red onion is translucent, around 2-3 mins.
b. Add quinoa and 2 cups water (1 cup for 2-person portion). Bring to a boil uncovered, then reduce heat to medium and cook uncovered until water is absorbed, about 10 minutes. Cover and set aside.
2
Cook chickpeas:
a. Rinse chickpeas and pat dry. Heat 2 tbsp olive oil in a large saute pan over medium heat. Add chickpeas, Moroccan vadouvan spice mix, and ½ tsp salt. Cook until slightly crispy, 7-8 minutes.
3
Assemble veggies:
a. In a medium bowl, add swiss chard leaves (chop bite-sized), beets (trim ends, peel and grate), carrots (grate), and golden vinaigrette. Toss to coat.
4
Serve:
a. Warm pitas in the broiler, microwave, or a dry sauté pan.
b. Top pitas with quinoa, chickpeas, veggie mix, and vegan feta in layers. Fold over and open wide!
Chef's notes
To make this meal gluten-free, trade the pita for your favorite gluten-free flatbread or roll.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX