Rainbow Quinoa Collard Wraps w/ Persimmon Dipping Sauce (low-fat)
- Author: Jasmine Briones / Sweet Simple Vegan
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 1-2
- Category: Entree
- Cuisine: Vegan
Ingredients
- 4-6 small collard green leaves
- 1/2 cup uncooked quinoa + 1 cup water or low sodium vegetable broth
- 1 large tomato, sliced into strips
- 1/2 orange bell pepper, sliced into strips
- 1/2 yellow bell pepper, sliced into strips
- 2 carrots, cut into matchsticks
- 1 zucchini, spiralized (I use this spiralizer)
- 1/2-1 avocado, sliced into strips
- 1 recipe Ginger Persimmon Dressing (sub mango for persimmon if needed)
Instructions
Quinoa
- Rinse quinoa in a fine sieve until water runs clear. Drain, transfer to a pot with your liquid of choice and bring to a boil.
- Once boiling, cover reduce heat to a simmer until water is absorbed, about 15 to 20 minutes.
- Remove from the heat for 5 minutes, then uncover and fluff with a fork.
Assembly
- Wash and prep all of the vegetables.
- Prepare the collard leaves, using my guide here if needed.
- FIll the collard leaves with desired fix ins.
- Roll up the collard leaves (a how-to is also included in this post).
