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Vegan Picnic Delight: Rainbow Veggie Wraps with Hummus & Quinoa Salad

🧺 Vegan Picnic Delight: Rainbow Veggie Wraps with Hummus & Quinoa Salad

đź›’ Ingredients

For the Rainbow Veggie Wraps:

  • Whole wheat tortillas or wraps

  • Hummus (store-bought or homemade)

  • Fresh spinach leaves

  • Shredded carrots

  • Sliced bell peppers (varied colors)

  • Cucumber slices

  • Avocado slices

  • Fresh herbs (like cilantro or basil)

  • Lemon juice

  • Salt and pepper to taste

For the Quinoa Salad:

  • 1 cup cooked quinoa (cooled)

  • 1/2 cup cherry tomatoes, halved

  • 1/4 cup red onion, finely chopped

  • 1/4 cup corn kernels (fresh or thawed if frozen)

  • 1/4 cup black beans, rinsed and drained

  • Juice of 1 lime

  • 2 tablespoons olive oil

  • Salt and pepper to taste

🛠️ Tools & Eco-Friendly Gear from Ecozoi

  • Stainless Steel Lunch Box, 3 Compartment Leak Proof, 75 Oz: Ideal for packing the quinoa salad and keeping it fresh.

  • Stainless Steel Lunch Box, 2 Tier Leak Proof, 60 Oz: Perfect for storing the rainbow veggie wraps and keeping them organized.

  • Stainless Steel Freezer Packs for Lunch Boxes and Lunch Bags: Use these to keep your picnic items cool and fresh.

  • Eco Reusable Shopping Cotton Bags: Great for carrying your picnic essentials in an eco-friendly manner.

  • Disposable Palm Leaf Plates, 12" Round: Sustainable and sturdy plates for serving your picnic meal.

🍴 Instructions

1. Prepare the Rainbow Veggie Wraps:

  1. Lay out the whole wheat tortillas on a clean surface.

  2. Spread a generous amount of hummus over each tortilla, leaving about an inch from the edges.

  3. Layer the spinach leaves, shredded carrots, sliced bell peppers, cucumber slices, and avocado slices in the center.

  4. Sprinkle with fresh herbs and drizzle with lemon juice.

  5. Season with salt and pepper to taste.

  6. Carefully roll up the tortillas, folding in the sides as you go to secure the fillings.

  7. Slice each wrap into halves or quarters for easy serving.

2. Prepare the Quinoa Salad:

  1. In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, red onion, corn kernels, and black beans.

  2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.

  3. Pour the dressing over the quinoa mixture and toss gently to combine.

  4. Taste and adjust seasoning if necessary.

3. Assemble the Picnic:

  1. Place the prepared rainbow veggie wraps into the Ecozoi Stainless Steel Lunch Box, 2 Tier Leak Proof, 60 Oz.

  2. Transfer the quinoa salad into the Ecozoi Stainless Steel Lunch Box, 3 Compartment Leak Proof, 75 Oz.

  3. Add the Stainless Steel Freezer Packs to your lunch boxes to keep the food cool.

  4. Pack everything into the Eco Reusable Shopping Cotton Bags for easy transport.

  5. When ready to serve, use the Disposable Palm Leaf Plates to enjoy your meal sustainably.

🌞 Tips for the Perfect Picnic

  • Choose a shaded spot to keep your food fresh longer.

  • Bring along a reusable water bottle to stay hydrated.

  • Use a picnic blanket made from natural materials for added comfort.

  • Remember to pack napkins and utensils if needed, preferably reusable ones.

Enjoy your eco-friendly vegan picnic with these delicious and sustainable recipes!

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