Arianna is a cook, health coach and yoga teacher. She was born in Italy and now lives in NYC. Her work focuses on an holistic approach to make the body clean and happy. Her motto is to love thy self. 

Red quinoa wrap

Food sensitivities are becoming everyday more common, I eat mainly gluten free because of autoimmune thyroid and I love it. Quinoa, especially red mixed with fresh produce is delicious. This little grain is high in proteins, iron and magnesium. 


1 cup of sprouted red quinoa

5-6 collar green leaves 

1 cup of cherries tomatoes

1 piece of ginger 

1 piece of fresh tumeric

1 red onion 

1/3 cup of tuna 

1/4 cup of capers 

olive oil

sesame oil

Liquid amino 

parsley for garnish 

5-6 toothpicks 


The day before put the quinoa to soak into water with a leaf of kombu seaweed in the fridge. After 24 hours, rinse the quinoa and put it on a colander to drain all the water. Meanwhile you cook it rinse it few times and check the sprout coming out. 

In the meanwhile finely cut the onion and put it with some olive oil in the pan and let cook. Add the tuna, tomatoes, capers, peeled and cubed ginger and tumeric. Let it sauté until everything gets medium soft. Add some liquid amino and set aside. 

In another pan put some sesame oil and one by one cook the leaves of collard green. This will take few seconds, make sure to turn it on both side. Once they are a darker green color take them out of the pan and start making a cone shape with each leaves and using a toothpick close the shape. 

Insert the quinoa in each cone and add the parsley on top. Serve warm or at room temperature. 

Which is your favorite way to cook quinoa? Let me know! 

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