Protein-Happy Quinoa Wraps

Protein-Happy Quinoa Wraps Recipe

By Veegs


For Tapenade

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

For Filling

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

For Wraps

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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