Mediterranean Zucchini and Quinoa Wraps with Heirloom Tomatoes and Feta
Mediterranean Zucchini and Quinoa Wraps with Heirloom Tomatoes and Feta could be just the lacto ovo vegetarian recipe you've been looking for. For $2.06 per serving, you get a side dish that serves 6. One serving contains 338 calories, 13g of protein, and 15g of fat. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Mother Rimmy has 44 fans. If you have walla wallan onions, fresh rosemary, greek yogurt, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is tremendous. If you like this recipe, you might also like recipes such as Mediterranean Quinoa Burger with Sun-Dried Tomatoes and Feta, Lemony Spinach Sauté with Heirloom Tomatoes and Feta Cheese, and Quinoa Chicken Salad with Heirloom Tomatoes.
Servings: 6
Ingredients:
2 cups button mushrooms, stemmed and halved
1 cup cherry tomatoes
1 cup quinoa, cooked according to package directions
8 tablespoons low fat feta cheese, crumbled
1 tablespoon fresh rosemary, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
2 teaspoons garlic, chopped
½ cup Greek yogurt
½ cup green olives, chopped
¼ small lemon juice, squeezed
2 tablespoons olive oil
1 large Walla Walla onions, chopped
6 medium whole wheat tortillas
2 cups zucchini, cubed into smaller pieces
Equipment:
frying pan
microwave
bowl
Cooking instruction summary:
Preheat a nonstick pan over medium high heat and add olive oil.Add onions and sauté for 2 - 3 minutes to soften. Add mushrooms, zucchini, thyme, sage, rosemary, and garlic. Saute for another 10 minutes to cook vegetables until crisp-tender.Add tomatoes, green olives and squeeze of lemon juice. Stir together, then add cooked quinoa.Combine Greek yogurt, remaining squeeze of lemon and garlic in another bowl.Warm flour tortillas in the microwave for a few seconds, or in a nonstick pan over medium heat.Fill with quinoa mixture, a dollop of Greek yogurt and feta cheese.
Step by step:
1. Preheat a nonstick pan over medium high heat and add olive oil.
2. Add onions and sauté for 2 - 3 minutes to soften.
3. Add mushrooms, zucchini, thyme, sage, rosemary, and garlic.
4. Saute for another 10 minutes to cook vegetables until crisp-tender.
5. Add tomatoes, green olives and squeeze of lemon juice. Stir together, then add cooked quinoa.
6. Combine Greek yogurt, remaining squeeze of lemon and garlic in another bowl.Warm flour tortillas in the microwave for a few seconds, or in a nonstick pan over medium heat.Fill with quinoa mixture, a dollop of Greek yogurt and feta cheese.
Nutrition Information:
covered percent of daily need
