Name: Rainbow Quinoa Collard Wraps w/ Persimmon Dipping Sauce (low-fat)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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)

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

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).

Prep Time: 15 mins
Cook Time: 20 mins
Category: Entree
Cuisine: Vegan