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.