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.
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.
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).
Prep Time:15 mins
Cook Time:20 mins
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