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California Quinoa Salad Collard Wraps with Edamame Pesto {Vegan, Gluten Free}


  • Author: Lindsay Cotter
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 5 - 6 1x

Description

California Quinoa Salad Collard Wraps with Edamame Pesto {Vegan, Gluten Free}


Scale

Ingredients

FOR the EDAMAME PESTO::

  • 1 1/2 cup shelled edamame soybeans (cooked and cooled)
  • 1 garlic clove
  • 1/4 cup sunflower seeds
  • 34 tbsp olive oil
  • 1/2 tbsp lemon juice
  • Optional 12 tbsp chopped herbs (chive, basil, or cilantro)
  • dash of sea salt and pepper
  • optional pinch of red pepper flakes to blend in.

FOR the CALIFORNIA QUINOA SALAD::

  • 2 to 2 1/2 cup cooked quinoa (about 2/3 uncooked)
  • 1/2 c chopped red onion
  • 1 roma tomato (diced)
  • 1/2 to 2/3 cup diced mango (peeled)
  • 1/2 chopped red or orange bell pepper
  • 4 tbsp chopped cilantro
  • 1/3 dried cranberries or raisins
  • 1/3 cup sunflower seeds (raw or roasted)
  • 2 tbsp red wine vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 45 large collard green leaves

Instructions

  1. First make your pesto.
  2. Deshell your edamame pods. Then simply combine your edamame, seeds, garlic, in a food processor. Blend then add in your oil, lemon, and salt/pepper. Blend again until thick pesto is formed. Scoop into a bowl and set aside or cover and store in fridge for later. Makes around 1 cup

For the CALIFORNIA QUINOA SALAD.

  1. Make sure you have your quinoa cooked first. This is great use of leftover quinoa as well. See notes for how to cook quinoa.
  2. Dice/chop all your veggies and peeled mango.. Combine them in a large bowl with the quinoa. Add your seeds, cranberries, and cilantro and toss all together. Add in your red wine vinegar and sea salt/pepper and toss again.
  3. Next trim your collard green leaves so that the stem is cut off just leaving the whole leaf. Rinse each leaf then dry and place in between a paper towel. Keep them in a paper towel and place in microwave for 10 seconds or so to lightly steam and soften.
  4. Remove and lay flat on cutting board or plate.
  5. Next scoop 2-4 tbsp of pesto onto each wrap then 1/4 to 1/3 cup of the quinoa salad. Roll up tightly.
  6. Repeat until your quinoa and pesto are all used up or store the rest for later.

Notes

You can use previously frozen mango to save time.

If you need to cook quinoa before hand then First rinse your quinoa. Add 1 cup quinoa, 1/4 tsp salt, and you need about 2 cups liquid. Bring liquid to a boil with quinoa, then reduce heat to medium low and cover for 20 minutes or until fluffy. Set aside. This will make around 3 cups cooked so you will have extra after making the quinoa salad.

QUICK TIP – Make the quinoa ahead and ever EASIER by using a rice cooker. It’s so nice to just push one setting and leave it until it’s done. Same ratio of water/quinoa. You can also use broth instead of water to make it more flavorful.

  • Category: wraps
  • Method: stove
  • Cuisine: fusion

Nutrition

  • Calories: 295
  • Sugar: 3
  • Sodium: 200 mg
  • Fat: 13 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 31 g
  • Fiber: 7 g
  • Protein: 10 g

Keywords: Califorina Quinoa Salad

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