Kid Chef Kale Potato Quinoa Wrap


Kids enjoy wraps for school lunches. An organic whole wheat tortilla stuffed with a salad, veggies and grains can make a delicious highly nutritious meal that can be easily eaten anywhere. Quinoa is rich in vitamins, nutrients, and all the essential amino acids. In a pot, bring 1 cup of water to a boil and add ½ cup organic quinoa. Reduce heat and simmer for 20 minutes. Preheat the oven to 350 degrees. Using all organic ingredients, steam 6 small 2 inch red potatoes, 1 chopped carrot, 1 cup chopped kale, 1 chopped celery, ¼ cup chopped cauliflower, 1/8 bell pepper, 1 chopped large slice red onion, 1 minced garlic clove, and 1 minced small chili pepper, seeded and deveined. Add to the pot of quinoa 1 tbsp organic extra virgin olive oil and fluff with a fork. Mix the veggies in the pot of quinoa with 2 tbsp organic extra virgin coconut oil, ¼ tsp sea salt, ¼ tsp curry powder, and sprigs of finely cut fresh garden basil, rosemary, thyme, sage, and oregano. Heat the tortilla sprinkled with organic extra virgin olive oil in the oven 5 minutes, stuff with the quinoa mix, and fold into a wrap for a wholesome energy packed meal.

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