This is delish 🙂 and perfect for a quick lunch. The recipe serves 4 and is full of alkaline, nutrient dense ingredients that are crunchy and a rainbow of colour.

INGREDIENTS

• 4 large kale, cabbage or iceberg leaves
• ½ cup sprouts of your choice
• ½ cup purple cabbage or carrots shredded
• ½ cup beetroot cooked and mashed or raw and sliced finely
• 1 cup quinoa
• 1 cup hummus
• 1 cup sliced avocado

INSTRUCTIONS

• Place the quinoa into a pan with 2 cups cold water, bring to the boil. Simmer until water evaporated and quinoa is fluffy
• Wash leaves and lay out like a wrap. You may need more leaves depending on the gaps/leaf size
• Divide and spread the hummous over each leaf
• Lay out the avocado in a line from top to bottom down the middle of the leaf
• Divide the quinoa equally between the leaves
• Add the remaining ingredients
• Wrap up by folding at the bottom, then rolling into a wrap shape