One of the things we took away from the Conscious Cleanse a few years ago was to not only eat our greens, but to eat a wide variety of greens. Arugula, broccoli, romaine, kale, spinach, chard, Brussels sprouts, beet greens, mustard greens, dandelion greens, and even some herbs like cilantro and parsley find their way onto our weekly menu. Another staple is collard greens. We mostly use them in smoothies, but they also make excellent, hearty wraps!
This recipe is one of my lunchtime favorites. The filling is a delicious base of quinoa and fresh chopped veggies smothered in a creamy hummus and feta sauce. You don’t have to use collard leaves. You can use another large leaf veggie such as romaine or bib lettuce. Not worried about gluten? Stuff the filling into a pita! Honestly, it’s so good, I even eat it on its own.
Start by cooking 1 cup of quinoa, rinsed and drained. Add it to a medium sauce pan with 2 cups of water. Bring to a boil, reduce the heat to simmer, cover and cook for 10-15 minutes. Once all of the water has been absorbed, remove it from the heat and take off the lid to cool.
While the quinoa is cooking, start chopping up some veggies: 1/4 cup diced red onion, 1/4 cup sliced kalamata olives, 1/4 cup diced red pepper and 1 cup chopped cucumber.
Add these to a mixing bowl along with 1/2 cup plain hummus, 1 tablespoon dried dill (or 3 tablespoons of fresh dill), 2 tablespoons lemon juice, 1 tablespoon olive oil, a dash of salt and pepper and 2 ounces of crumbled feta cheese. Once cooled, add the quinoa and stir to combine.
Wash 6 collard green leaves. Use a knife to remove the raised edge of the large rib running along the back. I find the best way to do this is to lay the leaf flat on a cutting board and then carefully slice off the excess hard rib while leaving a thin layer intact so the leaf is still whole.
Add the quinoa mixture to the center of each leaf, dividing it evenly. Roll up each leaf like a burrito and viola! Lunch is ready!
Greek Quinoa Collard Wraps
Prep Time: 15 minutes
Cook Time: 15 minutes
1 cup uncooked quinoa, rinsed and drained
1/4 cup diced red onion
1/4 cup sliced kalamata olives
1/3 cup diced red pepper
1 cup chopped cucumber
1/2 cup plain hummus
1 Tbsp. dried dill
2 Tbsp. lemon juice
1 Tbsp. olive oil
2 ounces crumbled feta
Salt & Pepper to taste
6 large collard green leaves
Start by cooking 1 cup of quinoa, rinsed and drained. Add it to a medium sauce pan with 2 cups of water. Bring to a boil, reduce the heat to simmer, cover and cook for 10-15 minutes. Once all of the water has been absorbed, remove it from the heat and take off the lid so it can cool.
While the quinoa is cooking, start chopping up some veggies: 1/4 cup diced red onion, 1/4 cup sliced kalamata olives, 1/4 cup diced red pepper and 1 cup chopped cucumber.
Add these to a mixing bowl along with 1/2 cup plain hummus, 1 tablespoon dried dill (or 3 tablespoons of fresh dill), 2 tablespoons lemon juice, 1 tablespoon olive oil, a dash of salt and pepper and 2 ounces of crumbled feta cheese. Once cooled, add the quinoa and stir to combine.
Wash 6 collard green leaves. Use a knife to remove the raised edge of the large rib running along the back. I find the best way to do this is to lay the leaf flat on a cutting board and then carefully slice off the excess hard rib while leaving a thin layer intact so the leaf is still whole.
Add the quinoa mixture to the center of each leaf, dividing it evenly. Roll up each leaf like a burrito and enjoy!
*Adapted from Cooking Light Magazine
Marta in Michigan 
I like them because they hold up better than other more fragile greens:)
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Never thought to use collard greens as a lettuce wrap, thanks!!
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