Recipe of the Week: Quinoa and Lentil Collard Green Wraps!

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Posted March 15, 2012 by peta2 staff


OMG. Check out this delish recipe from Sean—peta2’s administrative assistant. Warning: This recipe may make you drool. —Rachel O.

This month’s Recipe of the Week involves cooking with your “favorite vegetable,” and for me, that’s a tough choice! I love them all! I do know one thing, though: Collard greens are my jam. Such a simple and healthy veggie that hardly ever gets the attention it deserves. Cut off the stems and steam them for less than 8 minutes and BOOM: you’ve got a delicious side dish. They’re available year round but are much tastier and nutritious during the colder months. And collards have some awesome health benefits including cancer-fighting and cholesterol-lowering properties. So, yeah, get on that!

While they can be prepared fairly simply, I feel like getting a little crazy. We’re going to throw together some quinoa and lentil collard green wraps with an avocado sauce.

Here’s what you’ll need:
1/2 cup quinoa, cooked
5–8 collard green leaves (the bigger the better)
2 green onions, chopped
2 big kale leaves, chopped
2 Tbsp. tahini
1 Tbsp. tamari
1 Tbsp. olive or canola oil
1 small ripe avocado
1 small clove garlic, chopped
Juice of half a lemon
Salt and pepper, to taste
1/2 tsp. cayenne pepper
1/2 tomato
1/2 cup lentils, precooked
Bean sprouts (optional)

  • Cook your quinoa as per the package directions.
  • Wash the collards, then slice off the stems.
  • Steam for 6 minutes, or until bright green. Do not overcook or they will become bitter.
  • Rinse under cold water to stop the cooking.
  • Stir the green onions and kale into the cooked quinoa. Cover to steam the veggies.
  • Mix together the tahini, tamari, oil, avocado, garlic, lemon juice, salt, pepper, and cayenne to make a sauce. This stuff will look like green sludge. Delicious green sludge.
  • When the kale is bright green, mix in the tomato, lentils, and sauce. The mixture should have a pasty texture—add another tablespoonful of tamari if it’s too dry.
  • Spoon about 1/4 cup of the mixture onto the middle of each collard leaf.
  • Top with some sprouts and roll it up!
  • Continue with the rest of the leaves.

Makes 2 to 3 servings

Now feast! If you have leftover filling, it is delicious by itself or on other greens like spinach.

Vegans live forever!


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