Veggie and Quinoa Collard Wraps
- prep time10 min
- total time 15 min
- serves 1
Try using a collard rather than a tortilla in your next veggie-packed roll.
2 collard leaves, blanched
¼ cup hummus, divided
¼ cup cooked quinoa, divided
Veggies for topping (cucumber, carrot, tomato, etc.)
1. Rinse and dry your collard leaves, chop off the large stem at the bottom and shave off the thicker part that goes up into the leaf so it’s easier to wrap. Blanche in boiling water for 10 seconds or sautee in a bit of olive oil for 10 seconds to soften the collard for easier wrapping.
2. Lay collard down stem side up. Spread 2 tablespoons of hummus in the center of each leaf (following the stem), top with 2 tablespoons of quinoa and desired veggies.
3. To wrap, turn the collard so the stem and hummus-veggie pile is perpendicular to your body. Fold in the sides, fold the side closest to you over the veggies, then continue rolling until everything is nice and snug inside.
4. Slice in half on the diagonal, and secure with toothpicks if needed.