100 g black quinoa
150 g soybeans
1 yellow Sweet Palermo
8 red radishes
4 corn tortilla wraps or carrot tortilla wraps
1 tbsp olive oil
1 tbsp fresh lemon juice
Salt and pepper
10 g chives
2 tbsp Sriracha sauce
1. Cook the quinoa according to the instructions on the packet, then leave to cool.
Cook the soybeans in a pan of hot water for a few minutes to soften them. Wash the Sweet Palermo, slice in half lengthways and remove the seeds. Then chop into thin rings. Wash the radishes and then slice thinly.
2. Cut the avocado in half, remove the stone and then spoon out the flesh. Add some of the olive oil and lemon juice. Mix it all together using a hand blender until it has a smooth consistency. If the mixture is too thick, you can add a little water and keep mixing until it has the desired consistency. Add salt and pepper to taste.
3. Heat the tortillas in a dry pan, in the oven or in the microwave. Spread the avocado mixture onto the right-hand half of the tortilla and then add the chopped vegetables and quinoa. Sprinkle with some chives and a dash of spicy Sriracha sauce. Then fold the left-hand half of the tortilla over the top and serve immediately.