Collard Greens + Quinoa Veggie Rolls
The other day I was at my favorite natural foods store, browsing the raw section, marveling at all the creative pre-packaged meals, and pondering what to eat for lunch.
Being the sushi-lover I am, I was immediately drawn to the vegan rolls, specifically the colorful collard green wraps.
I hadn’t tried collard greens before but I’d seen them used in place of tortillas or seaweed for wraps and rolls, and was intrigued by the idea.
Though they lacked my preferred sushi roll contents — salmon and avocado — I decided to give them a try.
I picked up the container and flipped it over to check out the price.
“$12? Holy rolly!” I gasped. That’s an obscene price for a leaf and a few sticks of veggies.
“I could make a whole week’s worth of these things at home for this price,” I thought.
So I did.
The process turned out to be incredibly easy.
Using quinoa in place of rice, collards in place of seaweed, and hummus to bind it all together, I crafted these crunchy, delicious rolls in about 10 minutes — and for about $10.
I was amazed at how pliable, yet sturdy, the collard greens became after a quick steam, and wondered why I’d never tried this before.
Collards are awesome!
Not only are they a perfect replacement for wraps, tortillas, or seaweed due to their mild taste and flexibility, they also have amazing nutritional benefits.
As a member of the cruciferous vegetable species including broccoli and brussels sprouts, they have widely recognized antioxidant activity.
So what are you waiting for? Let’s roll!
- 1 Collard Green Leaf
- ¼ C. Quinoa, cooked
- 2 T. + 1 tsp. Hummus
- ¼ Red Pepper, julienned
- ¼ Yellow Pepper, julienned
- ¼ Carrot, julienned
- ¼ Cucumber, julienned
- Wash collard leaf and slice in half, removing the center stem.
- Place leaves in a shallow, covered pan with about a tablespoon of water. Steam leaves over medium heat for about 1-2 minutes, until pliable.
- Remove leaves and pat dry.
- Spread 1 T. hummus on one side of each leaf.
- Press 2 T. quinoa into the hummus on each leaf.
- Pile julienned veggies at one end of each leaf.
- Dot an extra dab of hummus at the opposite end of the leaf and roll them up, securing with hummus at the end.
I love this recipe because it is so customizable. You can really use any veggies you like or that you have on hand, as well as any amount of veggies — the bigger the roll the better, am I right?
You can also swap the hummus for other spreads like avocado, guacamole, pesto, etc.
Don’t like quinoa? Try rice, barley, couscous, or leave it out. I’d leave it in though, it’s a great source of complete vegan protein!
I plan on making these again and using my fav sushi ingredients. I’ll do an avocado spread with raw salmon and cucumber inside. Super psyched.
These are the perfect cool snack for hot summer days, and are also very portable. We took them to the beach this weekend for a tasty little mid-volleyball treat!