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SERVES: 4 | ACTIVE TIME: 15 MIN
INGREDIENTS
- 4 collard leaves
- 1 cup hummus
- 1 avocado
- 1 large carrot, thinly sliced
- 1 cucumber, thinly sliced
- 2 cups sprouts/micro-greens
- 2 cups quinoa, cooked
- Juice of 1 lemon
- 1 tsp olive oil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried basil
- salt to taste
PREPARATION
- Cook quinoa: 1 cup dry quinoa will yield about 2 cups cooked.
- Mix cooked quinoa with lemon juice, olive oil, dried herbs and salt to taste.
- Lay out 4 large collard greens. Remove the large part of the stem to make wrapping easier.
- To the center of each collard green add 1/4 cup hummus, 1/4 avocado, 1/4 of sliced carrots and cucumber, 1/2 cup microgreens or sprouts + 1/2 cup herbed quinoa.
- Roll up into wraps, then wrap each in tinfoil for storing and easy transport.
