Rainbow Quinoa Collard Wraps w/ Ginger Persimmon Dressing (low-fat)

Anyone 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.You 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:

• Sweet Persimmon Kale Chips (hclf, raw)
• Zucchini Noodles with Persimmon Ginger Dressing (hclf, raw)
• Raw Fall Zucchini Pasta + Ginger Persimmon Dressing (gf, fat-free)

Make 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!

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

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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)

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Instructions

Quinoa

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.

Assembly

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

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