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

#COOKWITHNUCO DIRECTIONS:

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!