Quinoa Bean Wrap

Quinoa Wrap

1 cup of dry quinoa, or feel free to use any leftover quinoa you have – Note: This makes up a full batch of quinoa, but I use it up all week in this wrap, as well as other dishes.
2 cups filtered water
1 15-ounce can of black beans, drained <-- no cans; use fresh or frozen instead
1 avocado
6-8 spinach leaves
Monterey jack cheese to taste
feta cheese to taste
large (9-inch) whole-grain or spinach tortilla

Avocado-Tahini Dip:
makes approximately 1 1/2 cups
1 medium ripe avocado, peeled and diced
1/3 cup well stirred tahini – make sure this is a level cup, as too much tahini will overpower the dip
3 tablespoons fresh lemon juice (approx. 1 lemon)
1/2 teaspoon ground cumin
2 tablespoons cilantro, minced
1/2 teaspoon coarse sea salt
1/4 cup filtered water

YUMSource:
http://www.marinmamacooks.com/2014/01/quinoa-wrap-with-black-beans-feta-and-avocado/