Collard Green Quinoa Wraps

A collard green recipe from chef Katy Meyer.

Ingredients

1 cup cooked quinoa

2 Tbsp. olive oil

1/2 tsp.ground cumin

1 clove garlic, pressed, grated or finely chopped

1 Tbsp. lime juice

1/2 tsp. salt

1/2 tsp. teaspoon cayenne pepper (optional for heat)

8 oz. black beans, rinsed and drained well

1/2 cup red bell pepper, chopped

1/4 cup red onion, sliced

6 green onions, root removed, white and part of the greens chopped (about 1 cup)

1/2 cup Tahini

1 Tbsp. lemon juice

8 whole collard leaves, stem removed

Directions

For the quinoa salad, mixed cooked quinoa, olive oil, cumin, garlic, lime juice, salt, pepper, beans, pepper, beans, and onions to a bowl. Set in refrigerator for 30 minutes to let cool

In a small bowl mix tahini, lemon juice, and soy sauce. Set aside.

Bring a pot of water to a boil. Season with salt. Add the collards to the water for 30-45 seconds. Immediately transfer to an ice water bath to stop from cooking. Transfer to a clean towel and blot it dry.

To assemble spread a small amount of tahini sauce onto one side of the cooked collard leaf. Place a small scoop of the quinoa salad onto the leaf. Roll the leaf so it becomes a wrap (like a burrito).

Serve with more tahini sauce and enjoy.

A collard green recipe from chef Katy Meyer.