Cooking Instructions
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Step 1
First, make your pesto. Cook the
Edamame (150 g)
. Deshell and let cool.
Step 2
Combine your edamame,
Sunflower Seeds (35 g)
, and
Garlic (1 clove)
in a food processor. Blend then add
Olive Oil (45 mL)
, 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 g)
. Toss all together.
Step 6
Add in
Red Wine Vinegar (30 mL)
,
Sea Salt (3 g)
, and
Ground Black Pepper (as needed)
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 10
Repeat until your quinoa and pesto are all used up or store the rest for later.
