4 Servings

Ingredients

• 4 Large Collard Green Leaves
• BRINE:
• 1/3 cup Coconut vinegar
• 2/3 cup water
• 1/2 tsp salt
• 1 Tbsp maple syrup
• FILLING:
• 1 cup Red Quinoa
• 2 cup Water
• 1 tsp Creole Spice
• 1 tsp Herbs de Provence
• 1/2 tsp Salt
• 1 cup Red Beans, cooked
• 1/3 cup Parsley, chopped
• 1 cup Red Pickled Slaw Recipe

Steps

• Prepare the leaves by de-stemming them half-way, so that much of the thicker stem is removed.
• In a wide shallow pot, steam the leaves briefly for a few minutes until vibrant.
• Toss the collards in the brine to marinate for about 10 minutes, tossing regularly.
• Rinse and cook red quinoa with water, spices, herbs and salt until tender.
• Lay drained collard greens on a flat surface. Assemble wraps by scooping quinoa, red beans, parsley and pickled slaw into the middle of the collard greens. Roll while tucking in sides and ends into a compact wrap.
• Keeps well at room temperature.
• Enjoy!