Makes 2 servings (2 wraps each)
4 Medium Collard Green Leaves, washed, patted dry, bottom stem removed.
1 Cup Cooked Quinoa
1 TBSP Finely Chopped fresh parsley
2 TBSP Fresh Lemon Juice
1 TBSP of Sesame oil
1/4 tsp fresh ground black pepper
1/4 cup of prepared hummus
1 medium carrot, cut into match stick- sized pieces
1 medium cucumber, cut into matchstick sized pieces
1 medium red bell pepper, thinly sliced
1/2 cup of fresh microgreens or sprouts
1./4 medium avocado, thinly sliced
2 TBSP hemp seeds
- use a vegetable peeler to make the collard green stems thinner. Start at the bottom of the leaf and peel up. Make sure you do not cut through the leaf. Set aside.
- Combine quinoa, parsley, lemon juice, oil, and pepper in a small bowl. Mix well and set aside.
- Place leaves green si8de down on a cutting board or work surface. Evenly spread hummus in the center of each leaf. Top evenly with quinoa mixture, carrot, cucumber, bell pepper, microgreens, avocados, and hemp seeds.
- Fold one long side toward the middle and roll onto itself.