Directions

1. COMBINE carrot juice, garlic, salt and pepper in medium saucepan. Bring to a boil over high heat.
2. STIR in quinoa. Cover and simmer over low heat 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Serve immediately or cool and store, covered, in refrigerator to use in Veggie Wrap.
3. For Veggie Wrap: SPREAD hummus on one side of tortilla. Spoon quinoa in a strip down center of tortilla. Top with cucumber, avocado, radish and salad greens. Roll up tightly to enclose fillings.