The flavor of this is on point... except for the collard greens. This would make for a great "bowl" with some baby spinach maybe. All the same, tonight we packed a lot of veggies into a small pocket.
Slightly Modified Golubka Kitchen | Serves: 4 wraps | Time: ~20 min.
Ingredients
8 large collard greens leaves – washed and dried
2 cups #quinoa, cooked
1 tbsp tahini
1 cup #carrots, roughly chopped
1 tsp ginger
1 small shallot, chopped
1 tbsp of the liquidy part in the tahini jar
1 tsp agave
3 tbsp rice vinegar
1 tbsp sesame oil
1/4 tsp salt
2 cups of grated raw #beets
1 #avocado, peeled, pitted and sliced
Instructions
Cut the end stems off each collard leaf and shave down the stalk, making it the same thickness as the rest of the leaf.
Mix tahini into the quinoa, set aside.
Combine carrots, ginger, shallot, tahini liquid, agave and vinegar in a food processor until smooth, adding sesame oil and salt at the end.
Using 2 leaves at a time, overlap them halfway to create a bigger wrapping surface. Place an even amount of carrot spread in each wrap. Top with quinoa, followed by beets, then avocado. Fold the collard sides over and roll tightly like a burrito.
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