Mangold - Quinoa Wraps

Mangold - Quinoa Wraps

Just in time for the beginning of spring, we have a delicious recipe from the green stocks of nature, filled with the sacred grain of the Incas - a real treasure of Mother Earth.

When I went shopping recently, I found such a beautiful mangold with a red and yellow stem.
Actually, I didn't really know what to do with it yet, but still on the ride home, I got the idea with the mangold wraps.

Yes, that's how it is when you always think about food all the time. :)

Back home, I started cooking right away, because it is the best to process mangold immediately.

Mangold contains plenty of vitamin C for our immune system, B1, B2, B6 - vitamins, potassium, calcium, iron, phosphorus and folate.

By the way - you do not have to throw away the lower part of the mangold. If you place it into water, it will soon form new leaves.

Quinoa, as one of the best plant sources of protein, forms the filling for our Mangold wraps.

This small power grain has super nutrients such as calcium, magnesium, silica and high-quality fatty acids.

It is also a great alternative for people with a gluten intolerance or celiac disease.


So, now let's start with the recipe.

We wish you a healthy start in the spring.

What mangold recipes are on your menu?
We love to read your comment.

Mangold Quinoa Wraps

Mangold Quinoa Wraps
  • Author: go-healthy
  • Posted on: March 21, 2016
  • Category: Main dish
  • Type: Vegan
  • Preparation time: 0:50:00
  • Servings: 4


  • 16 large mangold leaves
  • 1 onion
  • 4 large mushrooms
  • 150g three-colored quinoa
  • 400ml vegetable stock
  • 1 can of tomatoes in pieces
  • salt
  • pepper
  • 10 sage leaves
  • 10 spinach leaves
  • sunflower seeds
  • oil for frying

  • for the sauce

  • 1 onion

  • 250ml Oat Cuisine (vegan oat cream)
  • 150ml vegetable stock
  • spices of your choice


  1. Cut one of the onions and the mushrooms and fry in a little oil for 5 minutes.
  2. Wash the quinoa with hot water, add the vegetable stock and simmer for 15 minutes.
  3. In the meantime, wash the mangold leaves and place them in boiling water for about 30-60 seconds (depending on the thickness of the leave), then dry them a little and lay side by side for the filling.
  4. Chop the sage leaves and the spinach.
  5. When the quinoa is ready, add the can of tomatoes, sage, spinach and sunflower seeds.
  6. Season with salt and pepper.
  7. Spread the finished quinoa filling on the leaves. Fold in the sides and then roll them up.




  1. Fry the second chopped onion briefly in a pan, add the Oat Cuisine and vegetable broth and bring to a boil. Add the mangold wraps and simmer for about 15 minutes. After half of the time turn the wraps over.
  2. Serve the wraps together with the sauce and your choice of side dish (e.g. potatoes).


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