INGREDIENTS
1 tbsp
Basil, fresh
3/4 cup
Cannellini beans, cooked
1
Cucumber, small
1 clove
Garlic
1/4 cup
Golden raisins, packed
2 tbsp
Parsley, fresh
1
Red bell pepper
1 1/2 tbsp
Red onion
1/2 cup
Sun-dried tomatoes
1 1/2 cups
Vegetable broth
2 tbsp
Capers
1/4 cup
Kalamata olives
1 tbsp
Lemon juice, fresh
1/2 cup
Quinoa, dry
1
Black pepper, Cracked
1/2 tsp
Red pepper flake
1
Sea salt, Fine
1 tbsp
Apple cider vinegar
3 1/2 tbsp
Olive oil
2 tbsp
Pepitas, roasted salted
4
10-inch (25-cm) flour tortillas