Quick & Easy Vegetable Quinoa Wraps

Using a fine mesh strainer, thoroughly rinse the quinoa under cool water. Gently shake the strainer so that the quinoa is drained.

In a medium size pot, heat the olive oil over medium heat. Then add the shallots and cook until softened and translucent. Add in the garlic, jalapeno, thyme, red chili flakes and quinoa. Stir and cook for 1 minute before pouring in the vegetable stock. Turn up the heat and bring the liquid to a boil. Cover and reduce the heat to medium-low. Allow the contents to simmer for about 15-20 minutes until the liquids have all absorbed. Remove the pot from the stove and let it sit for an additional 5 minutes. Remove the cover and use a fork to fluff the quinoa.

Add the corn, edamame, bell pepper, red onion, tomatoes and cilantro to the pot. Gently fold the ingredients together and season with kosher salt and pepper as needed.

Begin assembling the wraps. Lay one tortilla on a flat surface. Spoon 1/8 of the quinoa mixture in an even line in the middle of the tortilla. Top with a few spoonfuls of salsa and cheese if desired. Fold in the sides of the tortilla and firmly roll up the wrap. Repeat with the remainder of the tortillas and filling.