Quinoa Collard Wraps with Miso-Carrot Spread

Ingredients:
1 cup         carrot (roughly chopped)
1 tablespoon  ginger, fresh (peeled)
1             shallot (roughly chopped)
1 tablespoon  miso, white
1 teaspoon    honey
3 tablespoons rice vinegar
3 tablespoons sesame oil, toasted
              salt, coarse
8             collard green
2 cups        quinoa (cooked)
1 tablespoon  tahini
1             lemon (to taste)
2 cups        beet (peeled and sliced thinly )
1             avocado (pit removed and sliced thinly )
1 cup         sprouts

Instructions:
To make the miso-carrot spread, combine carrots, ginger, shallot, miso,
honey, and vinegar in a food processor and process until relatively smooth,
about 1-2 minutes.  With the motor running add the sesame oil and salt
until combined.  Transfer to a small bowl.
Trim the collard stem until it is flush with the rest of the leaf. 
Rinse with warm water to make the leaf easier to work with.  If the
stalks are particularly thick, shave it down with a paring knife (makes it
easier to roll).
In another bowl, combine cooked quinoa with tahini and add some lemon
juice, helping the mixture to combine evenly. Arrange two collards head to
foot, one on top of the other, to form a long oval shape. Spread ¼ of the
miso spread down the middle, then ¼ each of the quinoa, beets, avocado and
sprouts. Fold in each end and tuck under, just like a burrito. Eat now, or
wrap in plastic wrap and store in fridge for later.


Description:
This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. If you dont have collard greens or dont like their assertive bite when raw, you could also use regular whole wheat wraps. The miso-carrot spread is divine!


Notes: