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RECIPE
18 INGREDIENTS10 STEPS35MIN

Quinoa Salad Collard Wraps with Edamame Pesto

4.3
3 Ratings

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Cotter Crunch

Nutrition Specialist for Gluten Free eating
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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!
35MIN
Total Time

Cotter Crunch

Nutrition Specialist for Gluten Free eating
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Ingredients

US / METRIC
Servings:
4
Serves 4

Edamame Pesto

1 1/2 cups
Edamame
1 clove
1/4 cup
Sunflower Seeds
3 Tbsp
1/2 Tbsp
to taste
Sea Salt and Pepper

California Quinoa Salad

2 cups
Quinoa , cooked
1/2 cup
Red Onions , chopped
1
Roma Tomato , diced
1/2 cup
Mangoes , diced, peeled
1/2 cup
or Orange Bell Pepper
1/4 cup
Fresh Cilantro , chopped
1/3 cup
Dried Cranberries
or Raisins
1/3 cup
Sunflower Seeds
or Raw or Roasted Sunflower Seeds
2 Tbsp
Red Wine Vinegar
1/2 tsp
1 bunch
Collard Greens , de-stemmed

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Nutrition Per Serving

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CALORIES
653
FAT
29.4 g
PROTEIN
22.7 g
CARBS
80.3 g

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 (1 1/2 cup). Deshell and let cool.
Step 2
Combine your edamame, Sunflower Seeds (4 tablespoon), and Garlic (1 clove) in a food processor. Blend then add in Olive Oil (3 tablespoon), Lemon Juice (1/2 tablespoon), and Sea Salt and 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 Onion (1/2 cup), Roma Tomato (1), Red Bell Pepper (1/2 cup), and Mango (1/2 cup) in a large bowl with the Quinoa (2 cup). Add Dried Cranberries (1/3 cup), Sunflower Seeds (1/3 cup), and Fresh Cilantro (4 tablespoon). Toss all together.
Step 6
Add in Red Wine Vinegar (2 tablespoon), Sea Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon) 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.

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Nutrition Per Serving
Calories
653
% Daily Value*
Fat
29.4 g
38%
Saturated Fat
3.1 g
16%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
80.3 g
29%
Fiber
13.3 g
48%
Sugars
14.1 g
--
Protein
22.7 g
45%
Sodium
216.4 mg
9%
Vitamin D
--
--
Calcium
156.0 mg
12%
Iron
6.4 mg
36%
Potassium
893.3 mg
19%
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