Quinoa & Egg Salad Wrap | Rosemary Farm

Ingredients

• 1/4 quinoa, cooked
• 2 Large Rosemary Farm Eggs - hard boiled
• 1 cup kale (give a quick massage to break down the fibers)
• 3 Tbsp pomegranate seeds
• 2 Tbsp sunflower seeds
• 2 Tbsp feta cheese, crumbled
• wrap of choice
• 2 Tbsp extra virgin olive oil
• juice of half a lemon
• 1 Tbsp red wine vinegar
• 1 Tbsp fresh dill
• 1 Tbsp Greek yogurt
• 2 tsp honey
• salt and pepper to taste