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Rainbow Quinoa Collard WrapsAnyone recognize this recipe from last year on my Instagram? Well, I stumbled upon it on my computer, and I decided that I should share it with you all because I know you would enjoy it.Rainbow Quinoa Collard WrapsYou can choose whatever you would like to fill up these wraps, because the dressing/dipping sauce is the star of this recipe. If you’ve been following my blog for a while, you’ll probably realize that this is a dressing I am absolutely obsessed with since I’ve shared variations of it many times before. But really, I still want to keep sharing it because it’s THAT GOOD.

This dressing is high carb, low fat, and raw, plus it can be made in minutes! It freezes well, too 🙂

Out of persimmons? NO PROBLEM! Grab a mango, it will work perfectly in its place.

You can check out variations in my:

Rainbow Quinoa Collard WrapsMake sure you tag me on Instagram @sweetsimplevegan or tweet @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

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Rainbow Quinoa Collard Wraps w/ Persimmon Dipping Sauce (low-fat)

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  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 35 minutes
  • Yield: 1-2


  • 46 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)
  • 1/21 avocado, sliced into strips
  • 1 recipe Ginger Persimmon Dressing (sub mango for persimmon if needed)



  1. 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.
  2. Once boiling, cover reduce heat to a simmer until water is absorbed, about 15 to 20 minutes.
  3. Remove from the heat for 5 minutes, then uncover and fluff with a fork.


  1. Wash and prep all of the vegetables.
  2. Prepare the collard leaves, using my guide here if needed.
  3. FIll the collard leaves with desired fix ins.
  4. Roll up the collard leaves (a how-to is also included in this post).
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Entree
  • Cuisine: Vegan

Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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  1. Jasmine, these are gorgeous and I can imagine how delicious they are. These are right up my alley of easy, fresh, plant-based food. Thanks!

    1. Hi Nancy! Thanks so much for visiting my page and sharing your thoughts, your comment brought a smile to my face. I hope you are doing well! <3