1 cup dry quinoa (any color)
2 cups water or broth
1 can black beans
1 ripe avocado
1/3 cup tahini
1/4 cup water
1 TBSP Spice by Rachel Sweet BUTTERY AUTUMN MIX
handful baby spinach leaves
crumbled feta cheese for topping
Rinse the quinoa in a colander to remove the bitterness. Put the rinsed quinoa and 2 cups of water/broth into a medium to large pot. Heat to boiling, then turn the heat to low, cover, and simmer 10 minutes. While the quinoa is cooking, rinse the beans in a colander and set aside. Add the beans to the quinoa after the 10 minutes are up and cook an additional 5 minutes. Then shut off the heat and set aside.
Slice the avocado in half, cutting around the large pit. Peel the avocado halves and discard the pit. Put the avocado, tahini, 1/4 cup water, and the tablespoon of BUTTERY AUTUMN MIX into a blender. Cut the lemon in half and squeeze the juice into the blender with the rest of the ingredients. Blend until smooth and then set aside.
When the quinoa is finished cooking, pour it into a large bowl. Scoop out the avocado dip from the blender and mix it into the quinoa.
Place a tortilla on a plate and add some spinach leaves. Top with a scoop of the quinoa mixture and a sprinkle of feta cheese. Roll the wrap up and serve.