Middle Eastern Endive Wraps

Today’s dinner was these mini wraps made with endive, quinoa, chicken and vegetables. Yum!

I made too much quinoa, but only used half of it:

2c dry quinoa prepared according to directions
2 chicken breasts, diced small
1 oz craisins
1c chickpeas
2 green squash, diced
1/2 green pepper, diced
2 med tomatoes, diced
2 small carrots, peeled and diced
The snipped tops of a bunch of green onions
2 endives, leaves plucked
1 tbs olive oil
Salt, sugar, ground cinnamon, ground ginger, ground cumin, paprika, to taste

Cool the chicken, Squash, pepper, and carrot until tender. Cook quinoa according to package directions. To the chicken mixture, add the snipped onions, craisins, chick peas and tomatoes, cook 5 mins on low. Add quinoa. Toss to combine. (again, I only used half of what I prepared)

Add cinnamon, ginger, cumin, and paprika to taste. Sprinkle a pinch of salt and sugar. Fill endive leaves with mixture and enjoy!

Itadakimasu!