Quinoa Salad Collard Wraps with Edamame Pesto

First, make your pesto. Cook the Edamame (1 1/2 cups). Deshell and let cool.

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.

Scoop into a bowl and set aside or cover and store in fridge for later. Makes around 1 cup.

Now for the California quinoa salad. You can use leftover quinoa in this recipe.

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 cups). Add Dried Cranberries (1/3 cup), Sunflower Seeds (1/3 cup), and Fresh Cilantro (4 Tbsp). Toss all together.

Add in Red Wine Vinegar (2 Tbsp), Sea Salt (as needed), and Ground Black Pepper (as needed) and toss again.

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.

Remove and lay flat on cutting board or plate.

Next, scoop 2-4 tbsp of pesto onto each wrap then 1/4 - 1/3 cup of the quinoa salad. Roll up tightly.

Repeat until your quinoa and pesto are all used up or store the rest for later.