Quinoa Collard Wraps with Miso- Carrot Spread
- 1 cup coarsely chopped carrots
- 1 tablespoon fresh grated ginger
- 1 small shallot, chopped
- 1 tablespoon white or yellow miso
- 1 teaspoon honey
- 3 tablespoons rice vinegar
- 3 tablespoons toasted sesame oil
- ¼ teaspoon sea salt
- 8 large collard green leaves
- 2 cups cooked quinoa
- 1 tablespoon tahini
- Freshly squeezed lemon or lime juice, as needed
- 2 cups grated raw beets
- 1 avocado, peeled, pitted, and smashed with a fork
- 1 cup sprouts, such as pea sprouts or broccoli sprouts
Instructions:
The collard green leaves are hearty and crisp, while the insides are soft and full of flavor from the carrot miso spread.
- To make the spread, in the bowl of a food processor or blender, combine the carrots, ginger, shallot, miso, honey, and vinegar and process until fairly smooth, 1 to 2 minutes. It will still have a somewhat chunky texture from the carrots. With the motor running, drizzle in the sesame oil and salt and process until thoroughly combined. Set aside.
- Cut the white stalk from the end of the collard green leaves and discard. Rinse the leaves with warm water to bring them to room temperature. Lay them on a dish towel and use a paring knife to shave down the stalk, making it the same thickness as the rest of the leaf. This will make it easier to roll.
- In a bowl, stir together the cooked quinoa and tahini, adding a bit of lemon juice if necessary so that the ingredients are evenly distributed. On your work surface, arrange two of the collard green leaves head to foot, overlapping them halfway and creating a circular shape (this gives you more surface area). Spread a generous amount of the miso-carrot spread down the middle, then layer a quarter each of the quinoa, beets, avocado, and sprouts onto the leaves. Fold over each end, tuck one side under, and roll like a burrito. Serve immediately, or wrap in plastic wrap and store in the fridge for up to 2 days.