Heat an indoor grill to medium high heat. In a medium bowl toss red onion, red pepper and zucchini with olive oil. Grill for 6 to 8 minutes per side, or until tender and lightly browned.
Heat tortillas in a dry skillet until they are pliable. Spread 1 tablespoon spicy mayonnaise on each tortilla. Top with spinach, sprouts, ¼ cup quinoa and ¼ of the vegetables. Fold the bottom ⅓ of the tortilla over the vegetables and roll up tightly. Cut in half on the diagonal and serve.
Sauce: Combine ingredients in a small bowl and whisk together. Store in the refrigerator until ready to serve.