Quinoa Collard Wraps with Miso-Carrot Spread

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Quinoa Collard Wraps


SourceAdapted from The Sprouted Kitchen
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


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!


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


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.