Wrap with red cabbage, quinoa, carrots, pointed cabbage, tahini sauce


  • 50g quinoa
  • 2 carrots
  • 2 red cabbage leaves
  • 1 leaf of pointed cabbage
  • 20 g toasted flaked almonds
  • a few sprouts of red cabbage

For the sauce

  • 25 g of yogurt
  • 1/4 lemon zest and juice
  • 1/2 clove of garlic
  • 25 g of sesame puree


  1. Cook the quinoa according to the package directions, then let it cool.

  2. Peel the carrots and cut them into strips using a vegetable peeler. Rinse and finely slice 1 leaf of red cabbage and the pointed cabbage.

  3. Then garnish the second leaf of washed and dried red cabbage with the ingredients, salt and pepper with a grinder, then sprinkle with flaked almonds and red cabbage shoots.

  4. Peel and mince the garlic. For the sauce, mix the different ingredients in a small ramekin. Enjoy the wrap with sauce.

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