Soaking the greens in warm water softens them enough to make the rolling process a little bit easier and a lot more fun.

Rebecca Longshore
Rebecca Longshore
Recipe by Cooking Light June 2016

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Jennifer Causey Styling: Claire Spollen

Recipe Summary

hands-on:
45 mins
total:
45 mins
Yield:
Serves 4 (serving size: 2 wraps)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

302 calories; fat 11.2g; saturated fat 3.1g; mono fat 3.8g; poly fat 2.9g; protein 12g; carbohydrates 40g; fiber 8g; cholesterol 13mg; iron 3mg; sodium 538mg; calcium 175mg; sugars 8g; added sugar 0g.
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