Quinoa Spinach Hummus Pinwheels
Equipment
- 1 Medium saucepan
- 1 Fine mesh strainer
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing bowl
- 1 Rubber spatula
- 1 Baking sheet
- 1 parchment paper sheet
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 plastic wrap roll
Ingredients
- 1/2 cup quinoa uncooked, rinsed
- 1 cup water filtered
- 1/4 teaspoon salt fine
- 2 flour tortillas 10-inch, soft, large
- 3/4 cup hummus classic
- 1 cup baby spinach chopped
- 1/2 cup cucumber finely diced, seeded
- 1/2 cup roasted red pepper finely diced, drained
- 1/4 cup feta cheese crumbled
- 2 tablespoon fresh parsley chopped
- 1 tablespoon lemon juice fresh
- 1/4 teaspoon black pepper ground
- 1 tablespoon olive oil extra-virgin (optional, for gloss)
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear.
- Combine quinoa, water, and salt in a saucepan, bring to a boil, reduce to low, cover, and simmer for 15 minutes until tender.
- Fluff the quinoa with a fork and spread on a parchment-lined baking sheet to cool for 10 minutes.
- In a mixing bowl, stir hummus with lemon juice, black pepper, and olive oil if using.
- Pat the chopped spinach dry and combine in the bowl with cooled quinoa, cucumber, roasted red pepper, feta, and parsley.
- Lay a tortilla on the cutting board and spread half the hummus mixture evenly to the edges, leaving a 1/2-inch border on one long side.
- Tightly roll the tortilla starting from the opposite long edge toward the clean border to seal the pinwheel log.
- Wrap the roll snugly in plastic wrap and repeat with the second tortilla.
- Chill the wrapped rolls for 20 minutes to firm up for cleaner slices.
- Unwrap and trim the ends, then slice each roll into 8 equal pinwheels with a sharp knife and serve.
Notes
For best texture, make sure the quinoa is cool and fairly dry before mixing so the tortillas don’t get soggy. Seed and pat the cucumber and peppers dry to reduce moisture, and use soft, pliable tortillas to prevent cracking while rolling. Whole-wheat or spinach tortillas add color and nutrition, and gluten-free wraps work if they’re fresh and warmed briefly to become flexible. Flavor swaps like sun-dried tomatoes, olives, or arugula are great, and dairy-free eaters can skip feta or use a vegan alternative. If making ahead, slice just before serving, or store the wrapped logs up to 24 hours for freshest results.
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