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quinoa vegetable greek pinwheels

Quinoa Veggie Greek Pinwheels

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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine Greek
Servings 16 pinwheels

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Mixing bowl
  • 1 Rubber spatula
  • 1 measuring cup
  • 4 Measuring spoons
  • 1 Spoon
  • 1 plastic wrap roll
  • 1 Serrated knife

Ingredients
  

  • 3/4 cup quinoa uncooked, rinsed
  • 1 1/2 cups water
  • 1/4 teaspoon salt
  • 4 ounces hummus classic
  • 4 ounces Greek yogurt plain, whole milk
  • 1 tablespoon lemon juice fresh
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper ground
  • 4 large flour tortillas 10-inch, soft
  • 3/4 cup cucumber diced, seeded
  • 1/2 cup cherry tomatoes diced, drained
  • 1/3 cup Kalamata olives pitted, chopped
  • 1/3 cup red onion finely diced
  • 1/2 cup bell pepper diced, any color
  • 1/2 cup baby spinach chopped
  • 1/4 cup feta cheese crumbled
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 pinch salt to taste

Instructions
 

  • Rinse quinoa in a fine-mesh strainer until the water runs clear.
  • Combine quinoa, water, and 1/4 teaspoon salt in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until tender.
  • Fluff quinoa with a fork and spread on a plate to steam off and cool for 10 minutes.
  • In a mixing bowl stir together hummus, Greek yogurt, lemon juice, dried oregano, garlic powder, and black pepper until smooth.
  • In another bowl mix cooled quinoa with cucumber, tomatoes, olives, red onion, bell pepper, spinach, feta, dill, olive oil, red wine vinegar, and a pinch of salt.
  • Lay one tortilla on a cutting board and spread a quarter of the hummus-yogurt spread evenly to the edges.
  • Spoon a quarter of the quinoa veggie mixture in an even layer, leaving a 1-inch border on the far edge.
  • Roll the tortilla tightly away from you, tucking as you go to form a snug log.
  • Wrap the log in plastic wrap and repeat with remaining tortillas and fillings.
  • Chill the wrapped rolls for 30 minutes to firm up for cleaner slicing.
  • Unwrap and use a serrated knife to trim the ends, then slice each roll into 1-inch pinwheels.
  • Arrange pinwheels cut-side up on a platter and serve immediately or refrigerate until serving.

Notes

Rinsing quinoa removes bitterness and helps the grains cook fluffy, and cooling it before assembly keeps tortillas from getting soggy. Seed and drain juicy veggies like cucumbers and tomatoes to prevent excess moisture, and pat them dry if needed. Roll as tightly as possible without tearing, using the plain border as a “seal” so the spread acts like glue. A serrated knife makes the cleanest cuts; wipe the blade between slices. For make-ahead, keep rolls whole, wrapped, up to 24 hours and slice just before serving. Swap tortillas with large spinach wraps, add protein like shredded rotisserie chicken, or make it vegan by using all hummus and skipping yogurt and feta. Adjust seasoning with a squeeze of lemon and a pinch of salt right before serving.
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