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First, make your pesto. Cook the
Edamame (1 1/2 cups)
. Deshell and let cool.
Combine your edamame,
Sunflower Seeds (1/4 cup)
Garlic (1 clove)
in a food processor. Blend then add
Olive Oil (3 Tbsp)
Lemon Juice (1/2 Tbsp)
Sea Salt (to taste)
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.
Red Onions (1/2 cup)
Roma Tomato (1)
Red Bell Peppers (1/2 cup)
Mangoes (1/2 cup)
in a large bowl with the
Quinoa (2 cups)
Dried Cranberries (1/3 cup)
Sunflower Seeds (1/3 cup)
Fresh Cilantro (1/4 cup)
. Toss all together.
Red Wine Vinegar (2 Tbsp)
Sea Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
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.
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