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1
Using a fine mesh strainer, thoroughly rinse the quinoa under cool water.
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2
Gently shake the strainer so that the quinoa is drained.
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3
In a medium size pot, heat the olive oil over medium heat.
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4
Then add the shallots and cook until softened and translucent.
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5
Add in the garlic, jalapeno, thyme, red chili flakes and quinoa.
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6
Stir and cook for 1 minute before pouring in the vegetable stock.
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7
Turn up the heat and bring the liquid to a boil.
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8
Cover and reduce the heat to medium-low.
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9
Allow the contents to simmer for about 15-20 minutes until the liquids have all absorbed.
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10
Remove the pot from the stove and let it sit for an additional 5 minutes.
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11
Remove the cover and use a fork to fluff the quinoa.
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12
Add the corn, edamame, bell pepper, red onion, tomatoes and cilantro to the pot.
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13
Gently fold the ingredients together and season with kosher salt and pepper as needed.
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14
Begin assembling the wraps.
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15
Lay one tortilla on a flat surface.
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16
Spoon 1/8 of the quinoa mixture in an even line in the middle of the tortilla.
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17
Top with a few spoonfuls of salsa and cheese if desired.
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18
Fold in the sides of the tortilla and firmly roll up the wrap.
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19
Repeat with the remainder of the tortillas and filling.
