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:
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Whole wheat tortillas or wraps
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Hummus (store-bought or homemade)
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Fresh spinach leaves
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Shredded carrots
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Sliced bell peppers (varied colors)
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Cucumber slices
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Avocado slices
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Fresh herbs (like cilantro or basil)
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Lemon juice
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Salt and pepper to taste
For the Quinoa Salad:
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1 cup cooked quinoa (cooled)
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1/2 cup cherry tomatoes, halved
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1/4 cup red onion, finely chopped
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1/4 cup corn kernels (fresh or thawed if frozen)
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1/4 cup black beans, rinsed and drained
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Juice of 1 lime
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2 tablespoons olive oil
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Salt and pepper to taste
🛠️ Tools & Eco-Friendly Gear from Ecozoi
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Stainless Steel Lunch Box, 3 Compartment Leak Proof, 75 Oz: Ideal for packing the quinoa salad and keeping it fresh.
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Stainless Steel Lunch Box, 2 Tier Leak Proof, 60 Oz: Perfect for storing the rainbow veggie wraps and keeping them organized.
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Stainless Steel Freezer Packs for Lunch Boxes and Lunch Bags: Use these to keep your picnic items cool and fresh.
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Eco Reusable Shopping Cotton Bags: Great for carrying your picnic essentials in an eco-friendly manner.
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Disposable Palm Leaf Plates, 12" Round: Sustainable and sturdy plates for serving your picnic meal.
🍴 Instructions
1. Prepare the Rainbow Veggie Wraps:
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Lay out the whole wheat tortillas on a clean surface.
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Spread a generous amount of hummus over each tortilla, leaving about an inch from the edges.
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Layer the spinach leaves, shredded carrots, sliced bell peppers, cucumber slices, and avocado slices in the center.
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Sprinkle with fresh herbs and drizzle with lemon juice.
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Season with salt and pepper to taste.
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Carefully roll up the tortillas, folding in the sides as you go to secure the fillings.
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Slice each wrap into halves or quarters for easy serving.
2. Prepare the Quinoa Salad:
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In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, red onion, corn kernels, and black beans.
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In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
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Pour the dressing over the quinoa mixture and toss gently to combine.
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Taste and adjust seasoning if necessary.
3. Assemble the Picnic:
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Add the Stainless Steel Freezer Packs to your lunch boxes to keep the food cool.
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Pack everything into the Eco Reusable Shopping Cotton Bags for easy transport.
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When ready to serve, use the Disposable Palm Leaf Plates to enjoy your meal sustainably.
🌞 Tips for the Perfect Picnic
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Choose a shaded spot to keep your food fresh longer.
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Bring along a reusable water bottle to stay hydrated.
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Use a picnic blanket made from natural materials for added comfort.
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Remember to pack napkins and utensils if needed, preferably reusable ones.
Enjoy your eco-friendly vegan picnic with these delicious and sustainable recipes!
