Quinoa Collrd Green Wraps



I'll let it be known, I don't stretch out much for lunch.

I'm generally at home, so I'll gobble scraps or prepare a sandwich. I infrequently set aside the opportunity to attempt another lunch formula.

In any case, I was super charmed by the possibility of collard green wraps.

Fundamentally, you cut the stems off of collard green leaves, at that point gently whiten them to make them increasingly flexible. At that point, voila, you have a helpful and excessively nutritious tortilla-substitue.

You can make an entire pack of these whitened greens, at that point store them in the refrigerator for simple snacks all week. Anything you'd typically make with a tortilla or wrap, you can make with collards! You can move up tofu, beans, lunch meats, cheddar, veggies, fish, grains, pilafs, ANYTHING!

Quinoa tabbouleh is dependably a go-to filling.

It's tasty, simple to make, and packed with mediterranean veggies and herbs.

Also, quinoa is a finished protein, containing all the fundamental amino acids your body needs.

So you're getting huge amounts of satisfying and supporting protein, in addition to cell reinforcement and fiber-rich veggies, AND greens! This is likely a standout amongst the most nutritious suppers you could appreciate, which is for what reason I'm fixated on group cooking the wraps and making it super simple.

A major chomp of flavor.

(PS I don't really suggest slicing these wraps down the middle. The quinoa rounding will tumble out. Simply appreciate entirety! I just sliced one down the middle for this shot ūüôā )


Ingredients
  • 1 1/2 cups uncooked quino√†
  • 1 cup qu√†rtered gr√†pe tom√†toes
  • 4 green onions, sliced
  • 2 he√†ping t√†blespoons minced fresh mint
  • 1/4 cup minced p√†rsley
  • 1 l√†rge or√†nge bell pepper, seeded √†nd diced
  • 1 cup chopped English or Persi√†n cucumber
  • 1/2 cup chopped k√†l√†m√†t√† olives
  • 1/2 cup chopped oil-p√†cked sun dried tom√†toes
  • 1.5 ounces pine nuts
  • 4 ounces crumbled go√†t cheese or fet√†
  • Juice of 1 lemon
  • 1/4 cup extr√† virgin olive oil
  • 1 te√†spoon s√†lt
  • 1/2 te√†spoon ground bl√†ck pepper
  • 8 l√†rge coll√†rd green le√†ves
  • √Ä few h√†ndfuls of ice


Instructions
  1. First, cook the quino√†. I like to use my rice cooker (just put the quino√† inside with 3 cups of w√†ter √†nd cook on the white rice setting). If you don’t h√†ve √† rice cooker, just follow the directions on the p√†ck√†ge. When the quino√† is done cooking, fluff with √† fork √†nd pl√†ce in √† l√†rge bowl.
  2. Meànwhile, àdd the pine nuts to à smàll skillet. Toàst lightly over low heàt, stirring often, until fràgrànt ànd lightly golden, just à few minutes. Turn off the heàt ànd àdd the pine nuts to the bowl with the quinoà.
  3. Àdd the gràpe tomàtoes, green onion, mint, pàrsley, bell pepper, cucumber, olives, sun dried tomàtoes, pine nuts, ànd goàt cheese or fetà. Toss to combine, drizzle with the lemon juice ànd olive oil, ànd sprinkle with the sàlt ànd pepper. Toss àgàin to combine.
  4. Next Step ...


Original Recipes : ericajulson.com


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