These Veggie Fajitas are fast, flavorful and super easy to whip up for a weeknight dinner when you don't have the time to be slaving over your stove top. Ready in 20 minutes or less, they're healthy comfort food with a unique twist of naturally sweet flavor!
Light your stove top flame to medium heat. Using tongs, hold one tortilla at a time over the flame until the tortilla is brown and toasty on both sides, about 5-10 seconds on each side. Place the toasted tortillas on a serving platter.
Cook the quinoa according to the package directions for 15 minutes. I usually use 1 cup of water to cook 1/2 cup quinoa. Remove from the heat, fluff with a fork and set aside for 5 minutes.
Meanwhile, prepare the Creamy Cashew Basil Sauce (recipe below).
In the center of each tortilla, add a scoop of quinoa, beans, tomatoes, cucumber, onion, parsley and lemon zest. Top with the Creamy Cashew Basil Sauce, wrap like a fajita and serve immediately.
Puree all the ingredients in a mini food processor or blender and puree until smooth. Season to taste with sea salt and pepper. Set aside.