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Quinoa Salad Collard Wraps with Edamame Pesto

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!

Total Time

35min

4.3

3 Ratings

Author: Cotter Crunch

Servings:

Ingredients

Edamame Pesto

•

1 1/2 cups

Edamame

•

1 clove

Garlic

•

4 Tbsp

Sunflower Seeds

•

3 Tbsp

Olive Oil

•

Lemon , juiced

•

to taste

Sea Salt

•

to taste

Ground Black Pepper

California Quinoa Salad

•

2 cups

Quinoa , cooked

•

1/2 cup

Red Onions , chopped

•

Roma Tomato , diced

•

1/2 cup

Mangoes , diced, peeled

•

1/2 cup

Red Bell Peppers , chopped

or Orange Bell Pepper

•

4 Tbsp

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

•

as needed

Sea Salt

•

as needed

Ground Black Pepper

•

1 bunch

Collard Greens , de-stemmed

Cooking Instructions

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 Onions (1/2 cup) , Roma Tomato (1) , Red Bell Peppers (1/2 cup) , and Mangoes (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.

10.

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

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.

Nutrition Per Serving

CALORIES

651

FAT

29.1 g

PROTEIN

22.8 g

CARBS

81.3 g