1. Rinse 30g dry quinoa thoroughly under cold water, then place in a small saucepan with about 90ml (6 tbsp) of water. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes or until the water is absorbed and the quinoa is fluffy. 2.Meanwhile, heat 5ml (1 tsp) olive oil in a skillet over medium heat. Add 3g minced garlic, 50g diced zucchini, 50g diced yellow bell pepper, and 30g diced red onion. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are tender. Add 50g halved cherry tomatoes during the last 2 minutes of cooking. Season the mixture with 1g dried oregano, 0.5g smoked paprika, 0.5g ground coriander, and salt and black pepper to taste. 3. Remove the skillet from heat, then stir in the cooked quinoa and 30g fresh spinach, allowing the spinach to wilt slightly from the residual heat. 4. Warm the 50g whole wheat wrap in a dry pan or microwave just until soft and pliable. 5. Spread 20g hummus evenly across the center of the wrap, then layer the quinoa-vegetable-spinach mixture on top. Sprinkle with 20g crumbled feta cheese and drizzle with 5ml (1 tsp) lemon juice. 6. Fold in the sides of the wrap, roll it up tightly from the bottom, slice in half if desired, and serve immediately.