1 cup uncooked quinoa
Sea salt and freshly ground black pepper
3 Tablespoons fresh lemon juice
2 teaspoons lemon zest
2 teaspoons fresh thyme
1/2 cup Vegenaise, or other vegan mayo
1 pound medium asparagus spears
1/2 vidalia onion, sliced into 1/2-inch rounds
2 Tablespoons extra-virgin olive oil
Grilled flatbread or tortillas (I like spelt tortillas)
1 small head red leaf lettuce
1. Heat a large skillet. Add quinoa and toast until fragrant, stirring occasionally. Add 2 cups water and stir. Bring to a boil. Cover, and lower heat to a simmer until quinoa is tender and quinoa filaments are visible. Turn off heat, and drain quinoa, if necessary. Stir in lemon juice, zest, mayo, and thyme. Season to taste with salt and pepper. Cover with lid to keep warm.
2. Steam asparagus slightly. Combine asparagus, onion and oil. Grill about 10 minutes until browned.
3. Spread 1/2 cup quinoa over a tortilla. Place some onions and 4 aparagus spears on the quinoa. Top with lettuce. Roll each sandwich tightly and cut in half, using wooden skewers or toothpicks to hold together, if needed.