Navigate Left
  • Photo taken by Molly Myers on Sept. 3, 2023 downtown across from where the Farmers Market is held.


    Abandoned shoes in Chico: photo series

  • Left side of table, Jenna McMahon, Nathan Chiochios and Jessica Miller sit with, on the right side front to back, Callum Standish, Molly Myers, Nadia Hill, and Grace Stark at  Estom Jamani Dining Commons. Photo taken April 29 by a kind employee at the dining hall.


    The Orion tries the dining hall

  • Both faculty members’ and students’ mental health are suffering due to a lack of support at Chico State and across the California State University System. Photo by Vie Studio on Pexels.


    Faculty, students’ mental health continue to suffer

  • Thanks to horror films, some names have been ruined ... or made cool. Photo by Jeswin Thomas from Pexels.

    Arts & Entertainment

    Names horror films have ruined … or made cool

  • Sydney Sweeney in Immaculate. Photo courtesy of NEON.

    Arts & Entertainment

    He said, she said: ‘Immaculate’

Navigate Right
Breaking News
Chico State's independent student newspaper

The Orion

Chico State's independent student newspaper

The Orion

Chico State's independent student newspaper

The Orion

Readers, Digest: Spring veggie wrap


This wrap is loaded with vegetables and protein from quinoa. Photo credit: Christina Saschin

This semester, a few of my friends have tried going on a vegan diet. I think the most difficult part of being a vegan is making sure to incorporate protein in meals.

When trying to make a vegan meal, think about the different types of ingredients you can add instead of what you are eliminating. The variety of vegetables in this wrap contain phytochemicals, which act as antioxidants in the body. The phytochemicals found in fruits and vegetables may prevent cancer and heart disease.

1 tortilla
1 tablespoon red bell pepper hummus
2 tablespoons quinoa
1/4 cup spinach
3 baby carrots
1 tablespoon cucumber
2 tablespoon avocado

Total Time: 15 minutes
Yield: 1 wrap

In a medium pot, cook 1/4 cup of quinoa in 1/2 cup for water for 35 minutes. Bring the water to a boil, then let it simmer until cooked.

On a cutting board, julienne, or cut the carrots and cucumber into thin, matchstick-like pieces. Then, dice avocado.

Spread hummus onto the tortilla, then add quinoa, spinach, carrots, cucumber and avocado.

Lastly, fold the tortilla and wrap it up like a burrito.

Christina Saschin can be reached at [email protected] or @Stina127 on Twitter.

Leave a Comment
More to Discover

Comments (0)

All The Orion Picks Reader Picks Sort: Newest

Your email address will not be published. Required fields are marked *