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You are here: Home / Reviews / Book and Product Reviews / Protein-Happy Quinoa Wraps from Vegan Sandwiches Save the Day!

November 7, 2012

Protein-Happy Quinoa Wraps from Vegan Sandwiches Save the Day!

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Protein-Happy Quinoa Wrap from Vegan Sandwiches Save the Day!

This is the Protein-Happy Quinoa Wrap, an amazing recipe among 101 other sandwich recipes from Vegan Sandwiches Save the Day! by Celine Steen and Tamasin Noyes. I whipped up a batch of the filling and tapenade for a workday lunch, which I prepared the night before, and found it to be very easy to make. It also called for ingredients that I already had on hand in my pantry and fridge, which was nice. It’s packed with fluffy quinoa, hearty cannellini beans and other goodies, which is then tossed in a vibrant and well-balanced dressing. All of the flavors, textures and components in this wrap are well thought out and taste amazing. Needless to say, it made a great lunch, and I will be making this again and again for its great flavor, ease and convenience and also because it’s incredibly healthy and filling. Below is the recipe and method for making the Protein-Happy Wrap, which Celine and Tami have kindly agreed to share here … bon appetit!

Vegan Sandwiches Save the Day! by Celine Steen and Tami Noyes

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Protein-Happy Quinoa Wraps from Vegan Sandwiches Save the Day! (Fair Winds Press, 2012)

Protein-Happy Quinoa Wrap from Vegan Sandwiches Save the Day!

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Protein-Happy Quinoa Wrap from Vegan Sandwiches Save the Day!

Protein-Happy Quinoa Wraps


  • Author: celine steen and tamasin noyes
  • Yield: 4 wraps 1x
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Description

Used with permission from Vegan Sandwiches Save the Day! (Fair Winds Press, 2012)


Scale

Ingredients

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

Instructions

To 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 flavors develop.

To 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 telltale tail appears. Drain in a fine-mesh sieve. Set aside to cool completely.In 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.

To 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.

If you made this recipe ...

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner ... thank you!

Vegan Sandwiches Save the Day! blog tour

Filed Under: Book and Product Reviews, Entrees, Reviews, Sandwiches and Wraps Tagged With: basil, Book Reviews, garlic, onions

Reader Interactions

Comments

  1. Amey says

    November 7, 2012 at 8:07 am

    i totally have my eye on this recipe! I think I might put it on the menu for this week.

    Reply
    • erinwyso says

      November 7, 2012 at 11:20 am

      It's so perfect! : )

      Reply
  2. adwhite17 says

    November 7, 2012 at 12:26 pm

    The wrap looks amazing! I'm always having trouble coming up with lunch ideas that travel easily for work. I think I need to buy this book!

    Reply
    • erinwyso says

      November 7, 2012 at 12:43 pm

      adwhite17: it's perfect for that!

      Reply
  3. Maggie Muggins says

    November 7, 2012 at 5:47 pm

    That one is on my to-make list this week! It looks delicious.

    Reply
  4. Vegan in Boston says

    November 8, 2012 at 2:15 am

    Thank you so much for the preview!!

    Reply
  5. Lena Mumenthaler says

    November 8, 2012 at 4:09 pm

    Oh that really sounds like a great lunch idea. Thanks for sharing

    Reply
  6. Richa says

    November 9, 2012 at 6:57 am

    i won this book form Hannah's giveaway.. and i cant wait to try so many of the recipes! these wraps look and sound totally amazing!

    Reply
  7. Alice | Smokin Tofu says

    November 27, 2012 at 7:38 pm

    Ooh, I've had my eye on this book for a while, and I think I might have just been seduced into splashing out…

    Reply
  8. Anonymous says

    December 16, 2012 at 11:02 pm

    This recipe is AWESOME! The combination of flavors and textures is wonderful – thank you for such a great recipe!

    Reply
    • erinwyso says

      December 16, 2012 at 11:11 pm

      Yes, Tami and Celine's recipe is amazing, and glad you enjoyed it. There are 100 more amazing recipes in their book! : )

      Reply

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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