Directions

1. Preheat the oven to 350°F. In a large saucepan, combine the quinoa and chicken broth and bring to a boil over medium-high heat.
2. Reduce the heat to medium and cook for 15 minutes, or until the quinoa is tender.
3. In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat.
4. Add the green onion, bell pepper, zucchini, spinach, and jalapeño, and cook about 5 minutes, or until soft and lightly brown.
5. On a large baking sheet, brush the remaining 2 tablespoons olive oil on 1 side of each tortilla, then flip over the tortillas.
6. Fill each tortilla with 2 tablespoons cooked quinoa, ¼ cup veggies, 1 tablespoon feta, and a sprinkle of red pepper flakes.
7. Brush the edges of each tortilla with water. Fold each tortilla in half and press with a fork to seal the edges. Bake for 10 minutes.
8. Meanwhile, in a small bowl, combine the yogurt, lemon juice, and honey. Serve the tortillas with the sauce. Enjoy!

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