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Quinoa Salad Collard Wraps with Edamame Pesto

19 INGREDIENTS • 10 STEPS • 35MINS

Quinoa Salad Collard Wraps with Edamame Pesto

Recipe

4.3

3 ratings
Gluten Free California Quinoa Salad Collard Wraps with Edamame Pesto. A delicious vegan California Quinoa Salad all wrapped up in healthy greens. The pesto adds a punch of plant based protein which makes this a nutritious power lunch or picnic lunch!
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Gluten Free California Quinoa Salad Collard Wraps with Edamame Pesto. A delicious vegan California Quinoa Salad all wrapped up in healthy greens. The pesto adds a punch of plant based protein which makes this a nutritious power lunch or picnic lunch!
author_avatar
Cotter Crunch
Hi I'm Lindsay, Nutrition Specialist for Gluten-Free eating but my recipes also focus on including healthy, wholesome ingredients while providing inclusive ingredients for all diet types.
http://www.cottercrunch.com/

35MINS

Total Time

$2.42

Cost Per Serving

Ingredients

Servings
4
us / metric
Edamame Pesto
Edamame
150 g
Edamame
Garlic
1 clove
Garlic
Sunflower Seeds
4 Tbsp
Sunflower Seeds
Olive Oil
3 Tbsp
Olive Oil
Lemon
1
Lemon, juiced
1/2 Tbsp juice per 4 servings
Sea Salt
to taste
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper
California Quinoa Salad
Quinoa
340 g
Quinoa, cooked
equals 2/3 cup uncooked quinoa
Red Onion
80 g
Red Onions, chopped
Roma Tomato
1
Roma Tomato, diced
Mango
80 g
Mangoes, diced, peeled
Red Bell Pepper
75 g
Red Bell Peppers, chopped
or Orange Bell Pepper
Fresh Cilantro
4 Tbsp
Fresh Cilantro, chopped
Dried Cranberries
40 g
Dried Cranberries
or Raisins
Sunflower Seeds
50 g
Sunflower Seeds
or Raw or Roasted Sunflower Seeds
Red Wine Vinegar
2 Tbsp
Red Wine Vinegar
Sea Salt
1/2 tsp
Sea Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Collard Greens
1 bunch
Collard Greens, de-stemmed

Nutrition Per Serving

VIEW ALL
Calories
651
Fat
29.1 g
Protein
22.8 g
Carbs
81.3 g
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author_avatar
Cotter Crunch
Hi I'm Lindsay, Nutrition Specialist for Gluten-Free eating but my recipes also focus on including healthy, wholesome ingredients while providing inclusive ingredients for all diet types.
http://www.cottercrunch.com/

Author's Notes

Make the quinoa ahead and ever EASIER by using a rice cooker. It’s so nice to just push one setting and leave it until it’s done. Same ratio of water/quinoa. You can also use broth instead of water to make it more flavorful.

Cooking Instructions

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step 1
First, make your pesto. Cook the Edamame (150 g). Deshell and let cool.
step 1 First, make your pesto. Cook the Edamame (150 g). Deshell and let cool.
step 2
Combine your edamame, Sunflower Seeds (4 Tbsp), and Garlic (1 clove) in a food processor. Blend then add Olive Oil (3 Tbsp), juice from Lemon (1), Sea Salt (to taste), and Ground Black Pepper (to taste). Blend again until thick pesto is formed.
step 2 Combine your edamame, Sunflower Seeds (4 Tbsp), and Garlic (1 clove) in a food processor. Blend then add Olive Oil (3 Tbsp), juice from Lemon (1), Sea Salt (to taste), and Ground Black Pepper (to taste). Blend again until thick pesto is formed.
step 3
Scoop into a bowl and set aside or cover and store in fridge for later. Makes around 1 cup.
step 4
Now for the California quinoa salad. You can use leftover quinoa in this recipe.
step 5
Combine Red Onions (80 g), Roma Tomato (1), Red Bell Peppers (75 g), and Mangoes (80 g) in a large bowl with the Quinoa (340 g). Add Dried Cranberries (40 g), Sunflower Seeds (50 g), and Fresh Cilantro (4 Tbsp). Toss all together.
step 5 Combine Red Onions (80 g), Roma Tomato (1), Red Bell Peppers (75 g), and Mangoes (80 g) in a large bowl with the Quinoa (340 g). Add Dried Cranberries (40 g), Sunflower Seeds (50 g), and Fresh Cilantro (4 Tbsp). Toss all together.
step 6
Add in Red Wine Vinegar (2 Tbsp), Sea Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp) and toss again.
step 7
Remove the stem from the Collard Greens (1 bunch), leaving the whole leaf. Set aside 4-5 large leaves. Rinse each leaf, then dry and place in between a paper towel. Keep them in a paper towel and place in microwave for 10 seconds or so to lightly steam and soften.
step 8
Remove and lay flat on cutting board or plate.
step 9
Next, scoop 2-4 tbsp of pesto onto each wrap then 1/4 - 1/3 cup of the quinoa salad. Roll up tightly.
step 9 Next, scoop 2-4 tbsp of pesto onto each wrap then 1/4 - 1/3 cup of the quinoa salad. Roll up tightly.
step 10
Repeat until your quinoa and pesto are all used up or store the rest for later.
step 10 Repeat until your quinoa and pesto are all used up or store the rest for later.
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