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