How are you doing today? Thanks for all of your comments on Monday’s fall-inspired smoothies post. It sounds like everyone’s getting their fair share of pumpkin this month! This week’s new things don’t have anything to do with pumpkin, but don’t worry because I’ll have plenty coming up in future weeks. In the meantime, we need to talk about these Edamame Quinoa Collard Wraps.
Get ready for a little 2-for-1 action. Have you ever created something in your kitchen that was so good, it made you want to shout it out from the rooftop? This recipe was one of those. It began with a creamy ginger dressing. One that’s oil-free and made with a blend of chickpeas, garlic, and a huge chunk of ginger. If you hang around here a while, you’ll soon learn that I adore ginger because aside from tasting great in so many different dishes, it has a whole load of health benefits. Its natural anti-inflammatory properties help to soothe achey muscles and joint pain, ease an upset stomach and headaches, and so many more things that we complain about. Fresh is also a bazillion times better than ground ginger in my opinion, and its flavour certainly shines through here.
Ok, enough about the dressing. You need a vehicle to get it to your mouth, right? I’ve got the answer to that too: Edamame Quiona Collard Wraps.
Not only are these wraps absolute beauties to look at, but they’re full of nutrition. I love how sturdy collard greens are (without being so tough that you have to gnaw away at them!) and they do a great job of holding all the fillings. Simply layer a couple on top of each other, then arrange the quinoa, edamame, and veggies in a line. I stirred a bit of the ginger dressing into the cooked quinoa, and drizzled a bit more on top of all the veggies because it’s just THAT delicious. To wrap them up, all you need to do is fold in the sides like a burrito, then roll the leaves away from you. Easy peasy, and no drips!Print
For the wrap:
- 2–3 large collard leaves
- 1/4 cup grated carrot
- 1/4 cup sliced cucumber
- 1/4 red bell pepper, chopped into thin strips
- 1/4 orange bell pepper, chopped into thin strips
- 1/3 cup cooked quinoa
- 1/3 cup shelled defrosted edamame
For the dressing (you will have lots of leftovers):
- fresh ginger root, about 3 tbsp, peeled and chopped
- 1 cup cooked chickpeas
- 1 large clove of garlic
- 4 tbsp rice vinegar
- 2 tbsp low sodium tamari or coconut aminos
- 2 tbsp lime juice
- 1/4 cup water
- a few pinches of chili flakes
- 1 packet stevia (optional)
- Prepare the dressing first. In a food processor, combine all ingredients and puree until smooth. Pour into a small bowl or container and set aside.
- Lay the collard leaves on a flat surface, overlapping each other in order to make a stronger wrap.
- Take 1 tbsp ginger dressing and mix it into the cooked quinoa.
- Spoon the cooked quinoa onto the leaves, forming a straight horizontal line on the end nearest to you.
- Follow with the edamame and all remaining veggie fillings.
- Drizzle about 1 tbsp more of the ginger dressing over top, then fold the sides of the wrap inward towards each other. Fold the side of the wrap nearest to you over the fillings, then roll the entire wrap away from you to close it up.
- Category: lunch
- Method: no-cook