Quinoa Collard Wraps

quinoa collard wraps

This is a surprisingly fast meal to put together, and so delicious too. Not to mention, just look at that thing, that is one clean, healthy, nourishing wrap. I made this one with a Pesto sauce, but it is also great with a Thai Peanut Sauce.

Quinoa Collard Wrap

(Makes 1-2 wraps)

1 cup tricolor quinoa (you’ll have some leftovers)

2 cups water

5 or 6 collard leaves, stems carefully removed, try to find leaves without tears

1/2 avocado, finely sliced

1/2 cup kale, minced

1/8 of a bell pepper, finely sliced

2 tbs coconut oil

1 tsp turmeric

salt to taste

Rinse your quinoa and combine it with the two cups of water in a pot and bring to a boil. Once boiling, reduce to simmer and cover for 15 min. While quinoa is cooking, lay out your collard leaves so that they are overlapping, you want about two layers thick to roughly form the size of a tortilla. On one half of your collard ‘tortilla’ lay out the avocado slices and smash down slightly, this is really what binds everything together. Add the kale, peppers and Pesto. Once the quinoa is done cooking, add the coconut oil and turmeric and salt and stir thoroughly. Scoop a small mound of quinoa onto the other ingredients- you want all the filling to form a sort or log shaped mound near one edge of the collards. Then very carefully start rolling it up and tucking in the ends as best you can. It ain’t that easy. Cut it in half and serve!

Pepita Lemon Pesto

(Makes about 2 servings as a dressing)

1 cup basil leaves

4 cloves garlic

4 tbs olive oil

salt and pepper

1/3 cup raw pepitas

juice from 1/2 lemon

1.5 tbs agave nectar

Combine everything in a food processor and blend until smooth. You might need to add more olive oil as you go. The raw garlic makes this mighty spicy!

My other favorite sauce is Thai Peanut Sauce, this sauce makes an EXCELLENT dip, spread, dressing, you name it. It can be made completely raw as well. Play around with the amounts of each ingredient to get the consistency you are going for. Oh yeah, and I should probably mention, this is a peanut free sauce! I like to make it with raw almond butter, healthier and tastes just as good!

Thai Peanut Sauce

(makes about 2 servings as a dressing)

2 tbs almond butter

1 tbs agave

1 tbs chile garlic paste (same brand that makes Sriracha, or make your own, following this recipe)

1 tbs soy sauce or nama shoyu

stir all ingredients together and enjoy!

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One thought on “Quinoa Collard Wraps

  1. Pingback: Easy Tomato Basil Puff Pastries | Gianna's Kitchen

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