370g cooked quinoa

2 small cucumbers, chopped

135g chopped kale

100g cherry tomatoes, sliced in half

35g feta cheese

10g chopped chives

35g pine nuts

Olive oil

Juice of ½ lemon

Salt and pepper

Fresh mint leaves

4 large tortilla wraps

1 small red onion, thinly sliced

White wine vinegar

a few pinches of cane sugar and salt

Pesto Sauce

70g pumpkin seeds

1 small garlic clove

70g chopped kale

40g chopped fresh basil

Juice and zest of 1 small lemon

¼ tsp dijon mustard

60ml extra-virgin olive oil

Salt and pepper


In a large bowl, combine quinoa, feta cheese, all vegetables and pine nuts. Add olive oil, lemon juice, salt and pepper and toss.

Spread quinoa mixture on the wrap with a few dollops of pesto sauce, top with mint then wrap.

Pesto Sauce

Mix together pumpkin seeds and garlic in a food processor.
Add kale and basil and mix.

Add lemon juice, lemon zest, mustard, salt and pepper and mix again.

                              Continue mixing while adding olive oil


For our vegan friends, simply replace the feta with either marinated tofu (try with nutritional yeast) or with your favourite vegan cheese.