I love cooking with Quinoa but was getting tired of the same old things. I was super excited when I opened up my cooking light to this idea. I had never used Collard Greens for anything like this but they are perfect! They are sturdy, they add a nice flavor and it's super healthy. And it makes great lunch leftovers too! I didn't adjust this recipe hardly at all, except to add a little here and there.
Mediterranean Quinoa in Collard Green Wraps
- 1 1/3 cups water
- 1 cup uncooked quinoa, rinsed and drained
- 1/2 cup hummus (I use the roasted garlic flavor, but plain would work too)
- 1/4 cup chopped fresh dill or basil
- 1/4 cup diced red onion
- 2 tablespoons fresh lemon juice
- 4 tablespoons thinly sliced pitted kalamata olives
- 3/8 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup reduced fat or fat free crumbled feta cheese
- 8 large collard green leaves (this is often 2 bunches when I buy)
- 2 cups chopped English cucumber (about 1 large)
- 1 pint cherry tomatoes, quartered
- Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes.
- Add hummus though cheese on the list above. Toss to combine.
- Place collards in a large bowl; cover with warm water. Let stand 10 minutes. Drain; pat dry with paper towels.
- Remove the raised thick part of the stem of the collard.
- To create wraps put about 1/4- to a 1/2 cup of hummus mixture in the middle of each leaf, depending on how big it is. Top with cucumber and tomatoes - and sprinkle a little salt and pepper on top. Fold in the bottom and top ends of the collard, then roll up like a jelly roll.
**3 on B's dish scale. Quinoa pot. Mixing bowl. cutting bowl. Bowl to soak the collards in.
