First, make your pesto. Cook the Edamame (1 1/2 cup). Deshell and let cool.
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.
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 cup). Add Dried Cranberries (1/3 cup), Sunflower Seeds (1/3 cup), and Fresh Cilantro (4 tablespoon). Toss all together.
Add in Red Wine Vinegar (2 tablespoon), Sea Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon) 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.