Ingredients
Wrap
| quinoa, cooked |
1/4 cup
|
| hard boiled, large eggs |
2
|
| kale (give a quick massaged to break down the fibers) |
1 cup
|
| pomegranate seeds |
3 Tbsp
|
| sunflower seeds |
2 Tbsp
|
| feta cheese, crumbled |
2 Tbsp
|
| wrap of choice |
Dressing
| extra virgin olive oil |
2 Tbsp
|
| juice of half a lemon | |
| red wine vinegar |
1 Tbsp
|
| fresh dill |
1 Tbsp
|
| Greek yogurt |
1 Tbsp
|
| honey |
2 tsp
|
| salt and pepper |
to taste
|
Directions
- SET aside cooked quinoa and MAKE the hardboiled eggs in the air fryer. To do so, PREHEAT the air fryer to 270⁰ F, then ADD the eggs and COOK for 12 minutes. REMOVE and GIVE them an ice bath for 5 minutes before peeling and chopping.
- While eggs are cooking, ADD all the ingredients for the dressing into a small bowl, MIX, and SET aside.
- Next, GIVE the kale a quick massage with 1 tsp extra virgin olive oil. Then ADD the kale with 1 serving of quinoa, pomegranate seeds, sunflower seeds, feta, and chopped eggs to a bowl.
- ADD the dressing to the bowl and GIVE that a good mix.
- LAY the wrap on a plate and TRANSFER the salad into the wrap. FOLD the bottom half up first, then the sides, and continue to roll it up. CUT in half and ENJOY!