Garlic Mushroom Quinoa Wrap

Low Carb | 70 Calories | 4 Net Carbs | Organic Coconut Wraps | NUCO Coconut Wraps | Organic Turmeric Coconut Wraps | Paleo | Vegan | Grain Free

We wrapped asparagus, quinoa, and mushroom in our Organic Turmeric Coconut Wrap with a side of our NUCO Balsamic Vinegar as a dipping sauce. 

Prep time: 10 min / Cook time: 25 min / Total time: 35 min

Ingredients: Makes (2) Servings

  • 1 Organic Coconut Wrap – Your choice of flavor
  • 1 Cup quinoa
  • 1 Tbsp olive oil
  • 1 Pound cremini mushrooms, thinly sliced
  • 1 Bunch thin asparagus spears, trimmed
  • 5 Cloves garlic, minced
  • 1 Tsp minced fresh ginger root
  • 1 Tbsp Low sodium soy sauce
  • Kosher salt and freshly ground black pepper, to taste



  1. Wash asparagus and mushrooms well before cooking.
  2. On a separate plate place your organic coconut wrap and set aside for later.
  3. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  4. Heat olive oil in a large skillet over medium-high heat. Add mushrooms, asparagus, low-sodium soy sauce, garlic and ginger, and cook, stirring occasionally, until the mushrooms are tender, about 3-4 minutes; season with salt and pepper, to taste.
  5. Once finished, add a nice layer of quinoa to one side of your prepared wrap. Then add the mushrooms and asparagus on top.
  6. Roll up your coconut wrap and enjoy!

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