Quinoa Collard Wraps (V or Veg) October 10, 2016 By Jump to recipe Quinoa Collard Wraps (V or Veg) October 10, 2016 by EIR Category Recipes Quinoa Collard Wraps (Vegan or Vegetarian) Persons 2 Serving Size 2 wraps per serving Ingredients 4 large collard green leaves 1 cup quinoa 2 large portabella mushrooms 1 cup vegetable broth 2 cups water 3 tbsp. thyme, fresh, minced 4 cloves garlic, pressed 1/8 tsp cumin 1/2 tsp smoked paprika 2 tsp extra virgin olive oil Instructions Prepare quinoa according to package directions, substituting 1 cup vegetable (or chicken broth) for 1 cup water. In a large saute pan, pour 1 cup of water and bring to boil and remove from heat. Steaming leaf one at a time, place washed collard leaves in hot water for 2 -3 minutes. Turn leaf to ensure both side is steamed. Collard should become soft and pliable with steam application. Place each steamed leaf on paper towel to dry. Using your thumb, press firmly along center steam to break down fiber so leaf can be easily folded. Remove water from sauce pan and heat 2 tsp of EVO on medium heat. Once EVO is heated add chopped mushrooms and spices to pan and saute on medium high until mushrooms are tender and spices release fragrance. About 5 minutes. Add mushroom mixture to prepared quinoa. Using a serving spoon, spoon quinoa and mushrooms in the center of each leaf, dividing evenly among leaves. Started at stem end, roll collard leaves to enclose quinoa and mushrooms into leaves burrito style. And secure with toothpick. Store wraps in fridge in airtight container for up to 4 days. May be served warmed or at room temperature. Tags collard greens, Eating in the Real, Eating in the Real with Renee, lunch, quinoa, vegan, vegetarian, veggie wraps, wraps © 2023 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.