Wednesday, November 2, 2011

wraps with quinoa, lentils and beetroot

after having devoured

1) half a pound of good old
dr. oetker's marble cake during the weekend (do you think of excuses when making a huge buttery chocolatey plain white flour cake? i sometimes do. in this case that was "after this new-fashioned-pastries-wave it's high time to make a classic marble cake. it's been years since you had the last one. otherwise you will even forget that taste.... ahh, horrible imagination! :) )

2) together with a bulk of my favorite biscotti (the only store-bought sweets that are currently admitted to my household)

i had to make up some fresh compensatory meals asap.

beetroots are in season now and pretty as always. the easiest way is to eat them raw. if you have a good vegetable peeler, a mandolin slicer (yes, in this case kitchen gadgets are a real blessing), a pair of thin rubber gloves and if you deal with the beetroots carefully you can quickly produce vegetable sticks without causing a "stain accident".

i made a simplified version of these wraps (a page that has never failed me when in need of healthy inspirations): lettuce, beetroot sticks, red onions, fennel and cinnamon scented quinoa with raisins, lemon scented beluga lentils, flat parsley and goat cheese crumbles wrapped up in a big tortilla.

if you've stocked up on cooked lentils in the freezer, this wraps come together in no time. btw, it's essential that lentils and quinoa are cooked in gentle heat, i.e. simmering water.

combine the stuffing as a salad and it will make up a wonderfully filling glutenfree meal (hi basti, you hear me? :)

definitely worth trying, even without a cake feast prior to that!

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