Protein-Happy Quinoa Wraps Recipe
½ cup (28 g) minced sun-dried tomatoes (moist vacuum-packed, not oil-packed)
¼ cup (25 g) minced kalamata olives
2 tablespoons (15 g) chopped capers
2 tablespoons (30 ml) olive oil
¼ teaspoon red pepper ﬂakes
1½ cups (355 ml) vegetable broth
½ cup (84 g) dry quinoa
¼ 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
¼ teaspoon red pepper ﬂakes, to taste
1½ 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
¾ cup (197 g) cooked cannellini beans
2 tablespoons (8 g) chopped fresh parsley 1 tablespoon (2 g) minced fresh basil
Four 10-inch (25-cm) ﬂour tortillas
1 red bell pepper, cored and cut into strips 1 small cucumber, cut into strips
1TO MAKE THE TAPENADE: Combine all the ingredients in a food processor. Pulse a few times but leave it chunky. Chill for at least 2 hours to let the flavours develop.
2TO MAKE THE QUINOA: Bring the broth to a boil in a medium-size pot. Add the quinoa and cook for 8 minutes. Add the raisins and cook for 2 to 4 minutes longer, or until the quinoa is cooked and the tell-tale tail appears. Drain in a fine-mesh sieve. Set aside to cool completely.
3In the meantime, prepare the dressing by combining the vinegar, lemon juice, oil, red pepper flakes, onion, garlic, salt, pepper, pepitas, and beans in a large bowl. Add the quinoa mixture, parsley, and basil to the dressing and stir until well coated.
4TO ASSEMBLE THE WRAPS: In the middle of each wrap, spread 3 tablespoons (25 g) tapenade. Top with a generous 1/2 cup (120 g) quinoa filling. Divide the red bell pepper and cucumber among the wraps. Fold the ends in and roll closed.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.