Mediterranean Quinoa in Collard Green Wraps

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

 

1. 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. 
2. Add hummus though cheese on the list above. Toss to combine. 
3. Place collards in a large bowl; cover with warm water. Let stand 10 minutes. Drain; pat dry with paper towels.
4. Remove the raised thick part of the stem of the collard.
5. 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. 

**Makes 4 servings
**3 on B's dish scale. Quinoa pot. Mixing bowl. cutting bowl. Bowl to soak the collards in.