Curried Quinoa & Roasted Vegetable Wraps

A great lunch alternative for a crisp, October day on the trail!

Serves 4

INGREDIENTS:
1 cup quinoa
Olive oil spray
5-6 cups mixed vegetables, in 1" cube (eggplant, peppers, carrots, fennel, zucchini, onions, etc.)
6 cloves garlic, minced
1” ginger, grated
1 1/2T curry powder
1T ground coriander
1T ground cinnamon
1T paprika
1T turmeric
1T fennel seeds, ground
1T ground cumin
2t black pepper
2t salt
crushed red pepper flakes (to taste)
1 can (14oz) crushed tomatoes, drained
1 can coconut milk
8 Whole wheat wraps or tortillas (wraps are basically just thick tortillas; but if you can’t find them, a large burrito-size whole wheat tortilla will work just fine)
Cilantro leaves
Parchment paper

INSTRUCTIONS:

• Prepare quinoa according to instructions.
• Cut vegetables into 1” cubes and spray with olive oil. Season with salt and pepper. Roast for 30 min in a 375 degree oven, or until lightly browned.
• While vegetables are roasting, place 1T olive oil in pan over medium heat. Add garlic, ginger, all spices, salt, pepper, and red pepper flakes. Heat spices until aromatic (about 3 minutes).
• Add tomatoes and coconut milk. Heat to simmer.
• Remove from heat and add vegetables and quinoa to the curry sauce.  Let cool.
• Divide vegetable mix into eight equal portions. Place one portion on each wrap or tortilla; add cilantro. Fold up the bottom, and roll one side toward the other, enclosing the filling. Wrap the roll in parchment paper, and keep refrigerated until ready to eat.
  

Optional topping:

1 cup plain yogurt
1T curry powder
1T finely chopped fresh mint

Mix well, and serve as a dipping sauce.