By Chef: Golubka
Posted: November 6, 2012
This gorgeous and wholesale recipe was adapted by Golubka from a recipe found in The Sprouted Kitchen by Sara Forte. Instead of preparing the quinoa traditionally using heat, Golubka chose to sprout the quinoa and leave it in its raw state. The vibrant green of the collards contrasts perfectly with the ruby hue of fresh beets and vibrant orange of carrots. Don’t forget to include thick slices of avocado, fresh sprouts, and a generous spread of miso-carrot sauce.
Yield: 4 wraps
- 8 large collard greens leaves — washed and dried
- 2 cups quinoa — sprouted or cooked
- 1 tablespoon sesame tahini
- freshly squeezed lemon juice
- 1 cup roughly chopped carrots
- 1 tablespoon freshly grated ginger
- 1 small shallot — chopped
- 1 tablespoon of miso paste (I used unpasteurized chickpea miso from South River)
- 1 teaspoon honey
- 3 tablespoons brown rice vinegar
- 1 tablespoon sesame oil (decreased from the original 3 tablespoons)
- 1/4 teaspoon sea salt
- 2 cups of grated raw beets
- 1 avocado — peeled, pitted and sliced
- 1 cup sprouts or microgreens
1) Cut the end stems off each collard leaf and shave down the stalk, making it the same thickness as the rest of the leaf.
2) Mix tahini and a bit of lemon juice into the quinoa, set aside.
3) Combine carrots, ginger, shallot, miso paste, honey and vinegar in a food processor until smooth, adding sesame oil and salt at the end.
4) Using 2 leaves at a time, overlap them halfway to create a bigger wrapping surface. Place an even amount of carrot spread in each wrap. Top with quinoa, followed by beets, avocado and sprouts. Fold the collard sides over and roll tightly like a burrito. You can serve it immediately or store in the fridge, wrapped, for about 2 days.