Together with Thrive Market, we’re bringing you a week’s worth of healthy, tasty recipes to makeover your lunch. And you can cut back on plastic waste by packing your wraps in eco-friendly reusable containers, totes and insulated food jars.
Sesame Salmon Salad Rolls
Yield: 2 rolls
Active Time: 20 minutes
Total Time: 30 minutes
For the quinoa
½ cup Thrive Market Organic Sprouted Quinoa
1 cup water
1 tablespoon miso paste
For the filling
1 can Thrive Market Non-GMO Wild Pink Salmon
1 teaspoon mayonnaise
1 teaspoon toasted sesame oil
½ teaspoon wasabi
½ cup beets, spiralized or shredded
½ cup baby arugula
½ yellow bell pepper, thinly sliced
For the wraps
2 nori sheets
Make the quinoa: Follow package instructions, adding the miso to the pot when cooking. Cool quinoa completely before wrapping.
Make the filling: In a small bowl, add salmon, mayonnaise, toasted sesame oil, and wasabi. Mix with a fork, then set aside with the other veggies.
Make the wraps: On a work surface, lay down 1 nori sheet. Lightly wet hands and sprinkle half of the quinoa on the bottom half of the nori (the side closest to you). Place half of the salmon mixture, beets, arugula, and yellow bell pepper over the quinoa; roll from the bottom up. Repeat with remaining wrap. Eat immediately, or refrigerate for up to 2 days.
Gluten-free and dairy-free.
Savory Almond Dipping Sauce
Yield: About ½ cup
Active Time: 5 minutes
¼ cup Thrive Market Organic Creamy Almond Butter
1 teaspoon Thrive Market Organic Coconut Aminos Sauce
¼ cup water
1 teaspoon lime juice
1 tablespoon Thrive Market Organic, Raw, Unstrained Honey
1 pinch Thrive Market Organic Crushed Red Pepper
Add all ingredients to a bowl and mix until well combined.
This post has been modified, by permission, from Thrive Market. Recipes by Angela Gaines.