Yield 4 wraps
Used with permission from Vegan Sandwiches Save the Day! (Fair Winds Press, 2012)
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.
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.
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.
Recipe by Olives for Dinner at https://olivesfordinner.com/2012/11/protein-happy-quinoa-wraps-from-vegan.html