Photo: Jennifer Causey Styling: Claire Spollen
Soaking the greens in warm water softens them enough to make the rolling process a little bit easier and a lot more fun.
Serves 4 (serving size: 2 wraps)
1. Bring 1 1/3 cups water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes. Add hummus and next 8 ingredients (through cheese); toss to combine. Refrigerate 15 minutes.
2. Remove raised portion of the main vein of each collard leaf. Place collards in a large bowl; cover with warm water. Let stand 10 minutes. Drain; pat dry with paper towels.
3. Place leaves on a large cutting board. Arrange about 1/2 cup quinoa mixture down center of each leaf; top evenly with cucumber and tomatoes. Fold in edges of leaf; roll up, jelly-roll fashion; secure with wooden picks.