Collard Green Quinoa Wrap

Prep steps

1.  Prepare your wraps

.Clean leafs in sink of water

.Thin down the back spin of the leaf so it can roll easier by slicing with knife

.Cut leaf in half cross wise.

.Bring a large pan of water with salt to a boil.  Boil the leafs for about 1 minute

.Then Dunk leafs in a bowl of ice cold water with salt and about ¼ c. of apple cider vinegar.  Leave in cold water for at least 20 minutes

.Dry leafs and preserve them between parchment paper in zip lock bag for future wraps

2.  Prepare and cool quinoa

Combine in medium size sauce pan:

.1 c. quinoa

.2 c. chicken stock

.1/4 c. golden raisins

Bring to a boil and cover and reduce heat to simmer for 25 minutes until water is absorbed. 

After cooled mix 1 cup of Quinoa with 1 tlbs of favorite humus  (might need more quinoa to make all 8 – just mix another tablespoon of humus for every cup of cooked quinoa)

3.  Carrot spread

Combine in food processor:

.1 c. carrots shredded

.1 tlbs freshly grated ginger

.1 small green onion chopped

.1 tlbs of miso past (I like white)

.2 tsp honey

.3 tlbs. Brown rice vinegar

Cut up whatever fresh vegetables you have in the fridge in 3 matchstick size pieces

(beets, cucumbers, jicama, bean sprouts, red peppers, cabbage shredded, even an apple would taste good, etc.)

Cut up an avocado

Shave a mound of your favorite cheese (I used manchega)

Usie 2 leafs overlapped halfway to create a bigger wrapping surface. 

4.  assembling wrap

Spread carrot spread onto leaf

Next put a mound of quinoa on

Top with all the chopped veggies, apple, cheese

Fold – burrito style

Enjoy

Can store for 2 days in fridge

Makes about 8 wraps