This recipe was originally posted on Olives for Dinner. 

For tapenade:

1/2 cup (28 g) minced sun-dried tomatoes (moist vacuum-packed, not oil-packed)
1/4 cup (25 g) minced kalamata olives
2 tablespoons (15 g) chopped capers
2 tablespoons (30 ml) olive oil
1/4 teaspoon red pepper flakes

For filling:

1 ½ cups (355 ml) vegetable broth
1/2 cup (84 g) dry quinoa
1/4 cup (30 g) packed golden raisins (optional)
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (15 ml) fresh lemon juice
1½ tablespoons (25 ml) olive oil
1/4 teaspoon red pepper flakes, to taste
1 ½ tablespoons (15 g) minced red onion
1 clove garlic, minced
Fine sea salt, to taste
Cracked black pepper, to taste
2 tablespoons (15 g) roasted salted pepitas
3/4 cup (197 g) cooked cannellini beans
2 tablespoons (8 g) chopped fresh parsley
1 tablespoon (2 g) minced fresh basil

For wraps: 

Four 10-inch (25-cm) flour tortillas
1 red bell pepper, cored and cut into strips
1 small cucumber, cut into strips

Continue reading “Protein-Happy Quinoa Wraps from Vegan Sandwiches Save the Day!” →