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1
Peel and dice your avocado, measure out the 1/3 cup tahini, squeeze up your 3 tablespoons lemon juice and wash and mince your cilantro leaves.
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2
Combine the avocado, tahini, lemon juice, cumin, cilantro and sea salt in a mini prep or food processor and puree until smooth.
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3
Make sure to scrape down the sides one or two times so that everything gets mixed in. The mixture will be pretty thick and chunky at this point.
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4
Add in the 1/4 cup water and puree again until blended and smooth. The water helps to get the dip to a creamier consistency. Feel free to add a bit more water to get the dip to a consistency that you like. I found that using 1/4 cup or splash more was perfect.
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5
The dip can be stored in a well sealed container in the refrigerator for up to 4 days.
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6
Next, let's make up your quinoa. Bring the 1 cup well rinsed quinoa and 2 cups water to a boil in a medium sauce pan. Once the quinoa has come to a boil, give it a stir, cover it, and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 10-15 minutes. Note: Please check your package of quinoa for cooking instructions, as they all vary.
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7
The quinoa is done when its tender and you can see the little quinoa curlicues.
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8
Now, let's assemble the wrap!
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9
Assembling the wrap is all a personal preference. Some of you are going to want huge wraps and others of you are going to want a smaller wrap. So with that being said, take the amount of quinoa that you want to put in your wrap and put it in a small bowl, add in some black beans and then heat up the quinoa and black bean mixture either via the stove top or microwave.
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10
Mix in some of the avocado tahini dip to the quinoa and black bean mixture. The amount of avocado-tahini dip you add in is to taste. I like to add in enough to make the quinoa a bit creamy. The more avocado-tahini dip you add, the more flavor the quinoa will have.
