Grilled Turkey Burgers with Greek Yogurt-Based Sauce

Barbecuing is one of our family's favorite summertime activities. Just imagine...listening to burgers sizzle while sitting by the pool with the kids splishing and splashing, while you sip on a cold cocktail. It doesn't get much better, does it?











Burgers, hot dogs, ribs and steaks are the usual grilling suspects, but often pack a bunch of unnecessary calories. One option to lighten your burgers is to substitute ground turkey for ground beef.





I would recommend using white turkey meat instead of dark meat. Those dark turkey morsels have more fat and calories. However, the dark meat is higher in iron and will make a juicier burger, so if you are craving that, go for it...but maybe cut back on the sauce and non-vegetable garnishes.








When deciding what toppings to choose, you might consider mayonnaise. But have you heard of substituting Greek yogurt instead? I think Greek yogurt is...dare I say it...a better contender to sauce that burger! It's full of protein, comes in a non-fat version, is just as delicious as mayo (if not more), and is so easy to adapt to your family's favorite flavors.










I've created lots of yummy sauces based on Greek yogurt: smoky, chipotle-based dressing for a Southwestern quinoa wrap; cucumber-herb tzatziki sauce; and a garlicky sauce I made for chicken shawarma. Any of them would be great on this burger—or try your own combinations. Mayo fans, you will not miss your favorite condiment when you try this delicious substitute!

Grilled Turkey Burger

Recipe adapted by Epicurean Mom

Yields 4-6 burger patties 

Ingredients:
1 1/2 tablespoons olive oil
1 small onion, chopped
1 teaspoon garlic, minced
1.5 lbs lean ground white turkey
2 tablespoons basil, chopped
1 teaspoon Worcester sauce
2 tablespoons bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper



Garnishes:
4 Burger buns
White cheddar cheese
Butter lettuce
Tomato, sliced
Red onion, sliced
Avocado, sliced
Any of the sauce recipes mentioned above



Preparation:
Heat olive oil in a medium skillet over medium/medium-low heat and add the sliced onions, cook until soft and translucent, about five to seven minutes. Add the garlic and cook, stirring continuously, until fragrant, about one minute.  Set aside to cool completely.



Preheat grill on medium heat.  Combine cooled onion mixture, ground turkey, basil, Worcester, bread crumbs, salt and pepper, and stir until well combined. Form four patties and set aside until ready to use.



Turn grill to high heat, and clean and oil grill. Place patties on hottest part of grill, and sear on both sides for about two minutes. Move patties to coolest part of grill (turn heat down if needed) and cook an additional 5 minutes on each side, until cooked through.



Assemble the turkey burgers with garnishes and slather sauce over the buns. Serve!



This post is part of the BlogHer Light & Fresh Summer Grilling series, which includes 100 percent editorial content presented by a participating sponsor. Our advertisers do not produce editorial content. This post is made possible by Michelob ULTRA Light Cider and BlogHer.

Summer Cucumber Salad

A healthy and light veggie salad is perfect for beautiful summer weather.  Santa Barbara has been sunny, slightly breezy and glorious in the mid 70's this past week.  Perfect for trips to our exquisite SB harbor! Life doesn't get much better...

(photo via Instagram) 

Heavy foods and gorgeous weather don't seem to compliment each other.  The beauty of this salad is that it's colorful, refreshing and dainty; plus it's adorned with cute edible flowers.  It's no secret my girls are rather picky eaters.  Although what kid could resist a colorful salad garnished with elegant flowers?  Definitely not mine.  

After seeing Marla's (Family Fresh Cooking) edible flower popsicles, I knew I had to incorporate edible flowers into my girls foods.  They happily ate the veggies and flowers!  Brilliant! 

Fresh veggies, crunchy slivered almonds and a light vinaigrette make this salad completely irresistible!  Memorial Day weekend is right around the corner; bookmark this recipe, your friends will thank you!  We certainly have, especially since it's Lo's birthday! 

Happy 2nd Birthday Lo! 

Summer Cucumber Salad

Serves 4-6

Recipe created by Epicurean Mom

Ingredients

For salad:

2 cucumbers, skin shaved and sliced in 1/2-inch slices

1/2 red bell pepper, chopped in 1-inch pieces

1/2 orange bell pepper, chopped in 1-inch pieces

3 scallions, coarsely chopped

1/3 cup halved Kalamata olives 

1/4 cup slivered almonds

Edible flowers *Optional*

For Dressing:

1/4 cup olive oil

1/2 teaspoon garlic, minced

1 tablespoon fresh lemon juice

2 tablespoons white wine vinegar

1/8 teaspoon dried oregano

Salt and pepper to taste

Preparation:

Combine all dressing ingredients, stir well, set aside.

Place salad ingredients in a medium bowl, pour dressing and toss to coat.  Cover and place in the fridge to chill for at least 1 hour and up to 1 day ahead. 

Pan Seared Salmon with a Coconut Thai Curry Sauce

Hubby and I frequent Opal restaurant here in Santa Barbara. When we are able to break free for the night this is where we always decide to dine. Actually, this is where we had our very first date!  We still order the same exact meal we ordered that day 4 1/2 years ago; phyllo wrapped prawns in a coconut curry sauce and the lemongrass crusted salmon filet with a Thai curry sauce.  This meal is deemed a "local favorite" and for good reason, it's simply amazing! 

After my last pregnancy, I developed an unfortunate aversion to seafood.  Hubby and I went from eating salmon 5 times per week to zilch!  The only salmon dish I could happily eat was from Opal.  Although the past few weeks I've been trying to incorporate seafood back into our routine.

This recipe is my version of our favorite salmon dish.  It's simple, elegant, and delicious!! The lemongrass loans a flavorful yet not overpowering citrus flavor; and the quinoa adds a nice nutty crunch! I know you will enjoy this yummy meal as much as we did! 

Pan Seared Salmon Fillet with a Coconut Thai Curry Sauce

Recipe created by Epicurean Mom

Yields 3 servings

Ingredients:

1 tablespoon lemongrass, finely minced

1/2 teaspoon garlic, chopped

1 1/2 tablespoons butter

1 can coconut milk, about 14 ounces (I used *lite* Thai kitchen)

1 teaspoon red curry paste 

1 1/2 teaspoons honey

1 1/2 teaspoons lemon, juiced

1/2 teaspoon salt

Pinch of pepper

1 teaspoon chives, minced

2 1/2 tablespoons olive oil 

3-6oz salmon fillets

1 1/2 cups cooked quinoa or basmati rice 

Preparation:

Melt butter in a large saute pan over medium-medium/low heat.  Add lemongrass and garlic, sauteing until fragrant, about 1 minute.  Add the coconut milk and red curry paste, stir until completely dissolved.  Add honey, lemon, salt and pepper.  Bring to a slow boil, turn down heat and simmer until slightly thickened, about 5-7 minutes.  Stir in the chives, cover and set aside.

Preheat 1 1/2 tablespoons olive oil in a large heavy bottomed cast iron skillet or saute pan over medium heat, for 2 minutes.  Sprinkle both sides of salmon fillets with salt and pepper, add to heated pan.  Turn heat to medium-high heat and cook for 3 minutes.  Flip fillets and cook for 5 minutes, until browning, or flakes easily with a fork (cooking time depends on fillet thickness.)

Spoon 1/3 quinoa/rice onto an individual plate.  Place one salmon fillet on top and spoon 1/3 of coconut thai sauce over salmon.  Repeat with remaining fillets. 

Honey Citrus Salad

Often Lo (2) and I will stroll through the Farmers' Market in the mornings after we get Ky (5) off to school.  Lo sits happily in her stroller sampling all the delicious food as I chat and mingle with all the friendly vendors.  One of our favorite stands has the most beautiful naval oranges and big red grapefruits!  I always scoop up more than I, or the stroller, can carry. 

One of my most popular and simplest salads that I make for lunch uses these fresh Farmers' Market ingredients. When we return home, Lo quickly crawls up her high chair and says "Owange, peeeeeeezzzz."  I do tend to leave the grapefruit off for her, unless it's a particularly sweet one, or I substitute it for a pomelo, which tends to be less bitter. 

The honey adds a sweetness without being too overwhelming and the sprinkle of turbinado sugar adds a nice crunch.  If you wish to skip the sugar, the crushed almonds still offers a wonderful crunch.

I usually tend to make a big batch of this salad, which Lo, Ky and I blissfully munch on through out the day. By the end of the day there's usually not a drop left. 

Honey Citrus Salad

Recipe Created by Epicurean Mom

Yields 4 servings 

Ingredients:

4 naval oranges, peeled and sliced
2 grapefruits, peeled and sliced
1 meyer lemon, juiced
1/2 lime, juiced
1/2 teaspoon honey
Slivered almonds, crushed
Light sprinkle of turbinado sugar *Optional*
Zest of lemon and lime, for garnish

Place orange slices on a serving platter.  Top with grapefruit and evenly pour meyer lemon and lime juice over the top. Drizzle the honey over the grapefruit and sprinkle with sugar or almonds.  Garnish with lemon and lime zest.

The salad can be made one day ahead. Once assembled, cover and refrigerate until ready to serve.

Grilled Chimichurri Shrimp Recipe

We just bought a large bag of quinoa and I needed some inspiration to use it up.  I recently saw a very enticing chimichurri skirt steak recipe by Sage Recipes that has had my mouth watering for weeks.  Emily's chimichurri skirt steak was inspiration enough to run to the store and scoop up some fresh large shrimp!  Hubby and I haven't had much seafood lately (an unfortunate aversion due to pregnancy, which was over 3 years ago!) and it was time to get my feet wet again.  

Chimichurri is a traditional Argentine sauce.  Some folks confuse the two analogous sauces,  pesto and chimichurri.  Although they are very similar, pesto is a basil based sauce with nuts, oil, garlic and more recently cheese.  Chimichurri is a parsley based sauce with garlic, red pepper flakes, vinegar and salt.  Both are fantastic and are my favorite sauces to whip up and add to grilled meats or fresh pasta. 

I'm known to sometimes overly garnish my foods with this fantastic sauce.  I would drink it if I could.  Oh wait, I have!  Really, it's that good!

My recipe has an added jalapeno kick, although it's easily adaptable.  Have fun with it and don't be shy to over garnish!  Your taste buds will thank you!

A quick favor...Circle of Moms is having Mom Foodie Blog Awards, and I'm nominated!  If you would take a second and just click the "vote" button next to my blog name. No need to sign up or create an account, just a click! I would really appreciate it! You can vote once every 24 hours :)

Thank you so much! 

http://www.circleofmoms.com/top25/Top-25-Foodie-Moms-2012?trk=t25_Top-25-Foodie-Moms-2012

To all those hard working mommas out there...

HAPPY MOTHER'S DAY! You deserve this special day! 

Grilled Chimichurri Shrimp

Recipe created by Epicurean Mom

Serves 4 

Ingredients:

1 bunch flat leaf parsley, rinsed 

5 garlic cloves

1 jalapeno, seeded and coarsely chopped

2 tablespoons fresh basil, coarsely chopped

1 1/2 tablespoons fresh thyme, coarsely chopped

1/3 cup fresh oregano, coarsely chopped

1 lime, juiced

3/4 cup olive oil

1/4 cup red wine vinegar 

1/4 teaspoon red pepper flakes

salt and pepper to taste

1lb shrimp, peeled and devined

Creme fraiche, for garnish *Optional*

Cooked quinoa 

Preparation:

Place prepared shrimp in a bowl or ziplock bag, set aside. 

Pour all ingredients, except shrimp and creme fraiche, in a food processor.  Blend until well combined. Spoon 3/4 of chimichurri into shrimp bowl, cover and refrigerate for at least 3 hours.  I recommend marinating overnight. Spoon remaining 1/4 of mixture into a small bowl, cover and refrigerate until ready to use. 

Preheat the grill on medium heat.  Skewer the shrimp or place directly on grill.  Grill until outside is pink, about 4-6 minutes., depending on shrimp size.

Plate quinoa, top with shrimp and drizzle with creme fraiche. 

White Bean and Kale Soup

Kale.  Lovely Kale!  

Besides being incredibly delicious, these healthy curly leafs contain a chemical called, sulforaphane, that has potent anti-cancer properties!  Awesome, right?? Makes you want to eat loads more! Sulforaphane is more potent when eaten raw, and when kale leaves grow larger some varieties can be rather strong to eat raw.  If this is the case, I would recommend using baby kale available at some health food or grocery stores.  

Speaking of fighting cancer, I wanted to introduce my readers to a very courageous and inspiring woman, Heather Von St James, who began fighting cancer over 6 years ago and is now cancer free!  I was incredibly touched when I heard her story and just love her remarkable and encouraging blog, found here!

Ready for another interesting raw kale fact?  Kale freezes well and tastes sweeter and more flavorful once chilled!  I usually give my kale an ice bath before tossing in a salad.

I think I can voice for pretty much everyone that soups are a universal household staple.  Warm, hearty, usually healthy and great for leftovers! One downside? Canned foods are found in most recipes.  I do know sometimes it's hard to completely cut-out canned foods, but I like to avoid it when possible.  Plus it's so easy to plump up those hard dried beans in a snap, well, almost a snap! Simply place rinsed beans in a pot, cover with water, leaving about 2-in of water above them.  Bring to a boil and take off heat.  Let sit for 1 1/2 hours, drain and rinse.  Easy and far more healthful then canned! 

The fresh beans add such a rich texture and taste to this soup!  

*Don't forget to enter my Shabby Apple Giveaway for a free $75.00 Gift Card!* 

Enter here: http://www.epicureanmom.com/2012/04/shabby-apple-giveaway-75-gift-card.html

White Bean and Kale Soup

Recipe created by Epicurean Mom

Yields 7-8 servings 

Ingredients:

2 cups dried cannellini beans, rinsed well (white kidney beans)

1 1/2 tablespoons olive oil

1 large onion, chopped

1 tablespoon fresh garlic, chopped

5 cups vegetable broth

2 1/2 cups water

1 bay leaf

1 tablespoon thyme, minced

1 1/2 cups carrot, diced

1 1/2 cups celery, coarsely chopped

8 cups kale, coarsely chopped

3 small yukon gold potatoes, washed and diced (leave skin on)

1/3 cup strawberry tomatoes, quartered (any kind of small tomatoes will work)

1/3 cup shaved parmesan cheese, for garnish

Salt and pepper to taste

Preparation: 

Place rinsed kidney beans in a medium pot.  Cover them with water until they are completely submerged, leaving 2-inches of water above them.  Place over medium-medium high heat, stirring occasionally, until boiling.  Take off heat and let sit uncovered for 1 1/2 hours.  Drain and rinse well.  Set the beans aside. 

In a large dutch oven over medium heat, heat the olive oil and add garlic, stirring constantly, until fragrant.  Add the onions and cook until softened, about 4-5 minutes.  Add all ingredients, except for diced potatoes. Cook, stirring occasionally, for 20 minutes.  Add the potatoes and continue to cook for another 30-35 minutes, until potatoes are soft when pierced with a fork.  Season with salt and pepper, I also add a sprinkle of Trader Joe's 21 seasoning salute (I love this seasoning!)

Spoon into serving bowls and garnish with shaved parmesan cheese. 

SuperSeed Green Salad with Honey Lemon Vinaigrette

Hubby and I try to eat salad dinners at least 5 days a week.  They are healthy, delicious and so easy!  Plus, you can save yourself hundreds of calories by making your own dressings.  A simple vinaigrette only needs a few ingredients and has endless variations.  Far more healthy then using store bought, or just squeeze a little lemon juice over the greens for an even lighter version. 

We usually try to incorporate superfoods' into our daily diets.  It's easy to whip up a veggie smoothie, enriched with superfoods' or seeds.  Although it seems we forget how easy these teeny tiny and powerful seeds are able to be incorporated into everyday foods.  

With this salad I decided to step it up a notch (in the health department) and combine all the super seeds.  I've eaten tons of salads with nuts but none that was chalk full of SuperSeeds!        

*Don't forget to enter my Shabby Apple Giveaway for a $75.00 Gift Card!* 

Enter here: http://www.epicureanmom.com/2012/04/shabby-apple-giveaway-75-gift-card.html

Super Seed Green Salad with Honey Lemon Vinaigrette

Yields 4-6 servings

Recipe Created by Epicurean Mom

For Honey Lemon Vinaigrette

Ingredients:

1/3 cup olive oil

1 1/2 teaspoons white wine vinegar 

1/4 cup fresh squeezed lemon juice, strained

1 tablespoon honey+ 1 teaspoon 

1/4 teaspoon garlic

1 teaspoon dijon mustard

1/4 teaspoon salt

Preparation:

Combine all ingredients in a dressing shaker, or a container with a lid.  Shake until well incorporated.  Store in the fridge until ready to use. 

For Salad

Ingredients:

6 cups baby romaine lettuce

3 tablespoons chia seeds

2 tablespoons flax seeds

3 tablespoons sunflower seeds

2 tablespoons roasted pepitas (pumpkin seeds)

1 avocado, sliced

1/2 cup cherry tomatoes, sliced 

salt and pepper to taste 

Assembly

Place the baby greens into a salad bowl/bowl.  Drizzle honey lemon vinaigrette over the top, toss lightly.  Garnish with avocado and cherry tomatoes and salt and pepper to taste. 

Healthy Chicken Salad Sandwich Recipe

Chicken Salad sandwiches would have to be one of my favorite classic sammies.  Although when you order from a deli they seem to lose sight that not every single person likes their sandwiches weighted down with tons of mayo.  Don't get me wrong, I like mayo as a condiment (see my cream cheese deviled eggs) just not when my sandwiches are drowning.  

Even if one likes the creamy condiment, it is still loaded with unnecessary fat and calories.  A good way to cut on those extra calories is to substitute mayo for non-fat greek yogurt.  I promise you will never know it's a greek yogurt based sandwich.  I received rave reviews for my southwestern quinoa wrap that also had a yogurt based dressing.

Some of my other favorite chicken salad additions are avocado, bacon, fennel, mango, cranberries, raisins, cheese, grapes and apple among many others. 

What are yours? 

Chicken Salad Sandwich 

Yields 5-6 sandwiches

Recipe Created by Epicurean Mom

Ingredients:

2 cups shredded chicken, I used rotisserie chicken

1/3 cup non-fat greek yogurt, I used 0% fage

1/4 cup reduced fat mayo

1/2 cup shredded carrot 

1/3 cup sugar snap peas, shelled

1/4 cup chopped green onions

3-4 stalks asparagus, rinsed well and shaved

1/3 cup chopped red onion

2 stalks celery, coarsely chopped

1/4 cup coarsely chopped sliced almonds

Salt and pepper to taste

Baby arugula or any other greens (optional) 

Sliced whole wheat bread

Preparation:

Combine all ingredients, except greens, in a medium bowl.  Stir until thoroughly combined.  

Spread greens over the top of the bread, top with chicken salad and cover with another slice of bread.  Cut in half and serve.

Baked Blueberry Oatmeal

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There's nothing like a big bowl of oatmeal to get your day started!  

I often cook a big batch for the family in the mornings.  Sprinkle it with a few blueberries and a drizzle of agave nectar and we are off to our day.  

I've just recently started baking our oatmeal.  Have you tried baked oatmeal?  

Let me tell you, baked oatmeal is 1,000 times better then the good ole' microwaved kind! 

The new craze is to bake them into little oatmeal cakes, makes eating on the run much easier...

Honey, Raspberry and Pistachio Oatmeal Cake

(Picture via Pinterest and Munchin with Munchkin)

Or par-bake to make a creamy oatmeal.  

The longer you cook the more cookie like the texture will be become.  Today we were fancying creamy steel cut oatmeal.  I've become much more of a steel cut oat gal, preferring them to the old fashioned rolled oats.  I find they are crunchier, chewier and nuttier.  

Baked Blueberry Oatmeal with Berry Compote 

Yields 4 servings

Recipe Adapted by Epicurean Mom

For Oatmeal:

1 cup steel cut oats, pre-soaked for 30 min for a shorter cooking time (if desired)

3 cups 2 % milk or water (use milk for a creamier consistency) 

2 teaspoons agave nectar 

1/4 teaspoon cinnamon

1 pint fresh blueberries

Pinch of salt

Preheat oven to 350 degrees.

Combine all ingredients in a baking dish, stir well.  Bake for 15-35 minutes (depending on desired doneness) stirring occasionally for a thinner consistency.  Let cool slightly.

For Berry Compote:

2 pints fresh blueberries

2 tablespoons water

1/4 teaspoon pure vanilla extract  

1 teaspoon sugar

Combine all ingredients in a medium saucepan over medium heat, stirring constantly.  Cook until blueberries are reduced and liquid is syrupy, about 5-7 minutes.  

Spoon oatmeal into serving bowls topping with berry compote.  

Enjoy! 

Micro Green Fruit and Veggie Juice {Purple Juice}

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I've never been an overly ambitious juicer but have always admired the many that could maintain a juicing lifestyle.  One day I will conquer a 24 hour juice fast, for now I like to use it as a supplement.   

Since I'm fairly new to juicing, I add a wee bit of agave nectar and that tends to take the earthy edge off of the root vegetables.  Also, incorporating some fruits can naturally add some sweetness.  

Are you a juicer?  I would love to read about your favorite juicing combinations! 

My purple juice was a hodgepodge of fruits and veggies.  It's amazing how many veggies/fruits go into a glass.  3 apples, 2 pints of blueberries, a 1/2 cup of micro greens, a bundle of chard, a bundle of dandelion greens and 3 beets!  Whew! 

Juicing is the fastest way to digest all the nutrients from veggies. I eat a lot of veggies but definitely don't take in the recommended 6-8 servings, juicing makes that number much easier! 

Micro Green Fruit and Veggie Juice

Recipe created by Epicurean Mom

Yields 2-16 ounce glasses

Ingredients:

3 beets, rinsed and sliced (if necessary)

2 pints fresh blueberries, rinsed

3 apples, sliced (if necessary)

1/2 cup arugula micro greens, rinsed

1 bundle red chard, rinsed

1 bundle dandelion greens, rinsed

A handful of spinach

Preparation:

Process each ingredient in the juicer.  Pour into a chilled glass, add agave nectar (if needed) and Enjoy! 

Acai Bowl {Power Breakfast}

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What is Acai {Ah-sigh-ee}?  Acai is a very special small purple superfruit from the Amazon.  It promotes a healthy heart and healthy weight.  

This purple berry is packed full of antioxidants, omega-3s and amino acids.  These little guys outrank nearly any other superfruit on the planet; including pomegranates, blueberries and goji berries.

A well-known local spot here in Santa Barbara known as The Backyard Bowls specializes in these unique superfruit bowls.  My family is slightly addicted, to say the least.  

Even with cold stormy weather upon us, nourishing your body with an antioxidant packed bowl will add an energy boost to your day.  I make these right before my workouts or mommy walks! 

(Goji Berries)

*Kid tested* recipe?  You betcha! I find it's hard to get my girls to eat antioxidant rich foods.  Lo (1.5 years) hates fruit--odd I know!  When I make one of these omega-3 rich bowls, Lo and Ky gladly eat it right up! 

Acai packs and dried goji berries can be found at any of your local health food stores or via the net.  

Acai Bowl

Recipe by Epicurean Mom

Serves: 2-3

Ingredients:

1 acai pouch (3.53 oz) , frozen and crushed 

1 banana, plus 1/2 cup sliced bananas for garnish

1 cup frozen strawberries

1/2 cup apple juice

1/3 cup blueberries

1/4 cup shredded coconut

1/3 cup granola, I used flaxseed granola

1/4 cup goji berries

*Or any other berries that you desire*

Preparation:

Combine acai, banana, strawberries and apple juice.  Blend until smooth.  Spoon into serving bowl garnish with bananas, blueberries, coconut, granola and goji berries; repeat with remaining bowls.

Southwestern Quinoa Wrap {Vegetarian}

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I've been on quite the quinoa kick lately, have you noticed??  As I mentioned in this post, quinoa is extremely versatile and an easy, gluten-free substitute for gluten grains.

The other night as I was dozing off to sleep I thought of using quinoa in a wrap (the same way I would use lentils) and adding a tex-mex flare to it.  Sounds yummy, no?  Yummy indeed!

 

Have you tried adding quinoa to your kids diet? You can make these protein filled wraps kid-size by downsizing them and making them into cute pinwheels, adorned with adorable butterfly toothpicks...who could resist??  My girls sure couldn't, Ky (5) said, "Mommy, I love these beany burritos!!"

Plus these bad boys are LOADED with protein and are super healthy!  It's a win win! 

Southwestern Quinoa Wrap
Yields 3-4 wraps
Recipe adapted from Epicurean Mom

For Chipotle Dressing:

Ingredients
6 oz Fage 0% yogurt (greek yogurt)
1 teaspoon adobo sauce
1/2 chipotle chili, seeded and chopped
1/4 teaspoon garlic, minced
1/2 Mexican lime, (key lime) juiced, although lime would do just fine.
pinch of salt

Combine all ingredients together.  Mix until well incorporated, set aside.

For Quinoa Wraps:

Ingredients
1 cup quinoa, rinsed well
2- 2 1/2 cup veggie broth
pinch of salt
1 can organic black beans, warmed or cold
1 medium onion, coarsely chopped
2 tablespoons olive oil
1 avocado, sliced
2 ears of corn, shucked
2 bell peppers, grilled and sliced into strips (Any color pepper works. I used all the colors)
4 whole wheat tortillas
hot sauce, garnish

Heat veggie broth and quinoa in a small saucepan until just boiling.  Turn to low-medium and simmer for 25 minutes, or until just tender.  Fluff with a fork and set aside.

Heat olive oil in a small skillet over medium heat, add the onion.  Cook until browned and caramelized, about 10 minutes.  Set aside.

Preheat oven to 375 degrees.  Place shucked corn on a baking sheet, drizzle with olive oil and toss to coat.  Bake until just browning, about 7-10 minutes, stirring occasionally.

To Assemble:
Slather chipotle sauce over the middle of tortilla.  Scoop a heaping spoonful of black beans, quinoa, caramelized onions and corn.  Place bell pepper strips over the top and finish with avocado slices.  Roll, serve with hot sauce and Enjoy!