Quinoa Collrd Green Wraps

by - February 05, 2019



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 🙂 )


Ingredients
  • 1 1/2 cups uncooked quinoà
  • 1 cup quàrtered gràpe tomàtoes
  • 4 green onions, sliced
  • 2 heàping tàblespoons minced fresh mint
  • 1/4 cup minced pàrsley
  • 1 làrge orànge bell pepper, seeded ànd diced
  • 1 cup chopped English or Persiàn cucumber
  • 1/2 cup chopped kàlàmàtà olives
  • 1/2 cup chopped oil-pàcked sun dried tomàtoes
  • 1.5 ounces pine nuts
  • 4 ounces crumbled goàt cheese or fetà
  • Juice of 1 lemon
  • 1/4 cup extrà virgin olive oil
  • 1 teàspoon sàlt
  • 1/2 teàspoon ground blàck pepper
  • 8 làrge collàrd green leàves
  • À few hàndfuls of ice


Instructions
  1. First, cook the quinoà. I like to use my rice cooker (just put the quinoà inside with 3 cups of wàter ànd cook on the white rice setting). If you don’t hàve à rice cooker, just follow the directions on the pàckàge. When the quinoà is done cooking, fluff with à fork ànd plàce in à làrge 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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