Might I declare this the summer of collard wraps?
I love how light and refreshing collard wraps feel, while making it easy to pack in a bunch of flavor into one portable package. It’s the kind of meal that won’t weigh you down on blazing sunny days, and also one that’s typically enjoyable both hot and cold.
Here, I kept things simple with a lentil and quinoa curry blend. Eat them fresh, or roll them and store them in the fridge for a future lunch.
Simple Collards Wraps with Curried Lentils & Rice
- July 10, 2014
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Ingredients
- -6-8 collards, dependent upon their size, large ends of stems trimmed away
- -3/4 cup quinoa
- -1/2 cup black (beluga) lentils
- -1/2 medium sweet white onion, chopped
- -2 tsp. sweet curry powder
- -1/2 tsp. coriander
- -3 cups of water or veg. broth
- -1 cup cooked green peas
- -Extra virgin olive oil, to drizzle
- -Garlic salt, to season
- -1 tomato, diced
- -1 ripe avocado, diced and sprinkled with salt
- -Cilantro, optional
Directions
- Step 1
- In a pot, place quinoa, lentils, curry powder, coriander and a palmful of garlic salt. Add 3 cups of water/broth. Cover and bring to a boil, then reduce heat to a low simmer. Cook 20-25 minutes, or until lentils are tender, stirring halfway through.
- Step 2
- Stir in peas, and then remove from heat. Adjust salt, to taste.
- Step 3
- When ready to assemble wraps, place collard leaves on a flat surface. Place a heaping spoonful of quinoa/lentil mix in a line down the center. Scatter tomatoes and avocado on top. Add cilantro, if using, and drizzle with olive oil. Fold bottom of leaf in, then curl left side towards the right and roll. I like to wrap in aluminum foil or plastic wrap for additional support.
