Collard Green Quinoa Wraps


  • 1 cup cooked quinoa
  • 2 Tbsp. olive oil
  • ½ tsp.ground cumin
  • 1 clove garlic, pressed, grated or finely chopped
  • 1 Tbsp. lime juice
  • ½ tsp. salt
  • ⅛ tsp. teaspoon cayenne pepper (optional for heat)
  • 8 oz. black beans, rinsed and drained well
  • ½ cup red bell pepper, chopped
  • ¼ cup red onion, sliced
  • 6 green onions, root removed, white and part of the greens chopped (about 1 cup)
  • ½ cup Tahini
  • 1 Tbsp. lemon juice
  • 8 whole collard leaves, stem removed


For the quinoa salad, mixed cooked quinoa, olive oil, cumin, garlic, lime juice, salt, pepper, beans, pepper, beans, and onions to a bowl. Set in refrigerator for 30 minutes to let cool

In a small bowl mix tahini, lemon juice, and soy sauce. Set aside.

Bring a pot of water to a boil. Season with salt. Add the collards to the water for 30-45 seconds. Immediately transfer to an ice water bath to stop from cooking. Transfer to a clean towel and blot it dry.

To assemble spread a small amount of tahini sauce onto one side of the cooked collard leaf. Place a small scoop of the quinoa salad onto the leaf. Roll the leaf so it becomes a wrap (like a burrito).

Serve with more tahini sauce and enjoy.  


A collard green recipe from chef Katy Meyer.

collard green wraps

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