Rainbow Chard Wraps with Zesty Peanut Sauce

Servings: 4 | 45 minutes | 350 kcal

Inspired by the vibrant colors of the farmers' market, this recipe is a favorite among my clients who are looking to incorporate more plant-based meals into their diet without sacrificing flavor or satisfaction.

Ingredients

8 pieces Rainbow chard leaves
1 cups Quinoa
1 pieces Carrot
2 pieces Bell peppers
200 grams Mushrooms
2 teaspoons Peanut butter
1 teaspoons Soy sauce
1 pieces Lime
1 teaspoons Brown sugar
2 pieces Garlic
1 teaspoons Fresh ginger
1 teaspoons Sesame seeds

Instructions

Prepare quinoa as per packet instructions and set aside. Meanwhile, wash and chop the vegetables.
In a pan, sauté the mushrooms until they release their liquid. Add the carrots and bell peppers and cook until tender.
For the peanut sauce, combine peanut butter, soy sauce, lime juice, brown sugar, minced garlic, and ginger in a bowl. Stir until smooth.
Lay out a chard leaf and spread a spoonful of quinoa in the center. Top with the vegetable mixture and drizzle with peanut sauce. Fold the edges of the chard leaf to create a wrap.
Repeat with the remaining leaves and filling. Sprinkle with sesame seeds before serving.