Sea salt and freshly ground black pepper, to taste
Handful of fresh mint leaves
4 large whole grain tortilla wraps
Make the pickled onions by placing the sliced onions in a jar. Cover with white wine vinegar and a few pinches of cane sugar and salt. Chill for at least 1 hour or overnight. Store any extra in the fridge for up to 2 weeks.
Make the pesto by pulsing the pepitas and garlic together in a food processor. Next add the kale and basil and pulse again. Add the lemon juice, lemon zest, Dijon mustard, and a few pinches of salt and freshly ground pepper and pulse again. With the food processor running, add the olive oil and pulse until the pesto emulsifies. Taste and season with more salt and pepper as desired.
In a large bowl, combine the quinoa, cucumbers, kale, cherry tomatoes, feta cheese, chives, and pine nuts. Add the olive oil, lemon juice, and a few generous pinches of salt and pepper and toss. Taste and adjust seasonings.
Assemble the wraps with the quinoa mixture, a few dollops of kale pesto, the pickled onions, and fresh mint. Wrap and enjoy!
Recipe by Love and Lemons at https://www.loveandlemons.com/quinoa-veggie-wrap/