Lentil Quinoa Collard Wraps

 

Get lots of gut-health goodness in this wrap that can serve as an appetizer or a whole meal. The combination of lentils and quinoa is high in complex carbohydrates (including fiber and resistant starch), especially when it’s served chilled. The flavors, textures, and nutrients in this dish satisfy the taste buds, help manage blood sugar, and nourish the gut.

Lentil Quinoa Collard Wraps

Ingredients

 1 cup brown lentils (or green, cooked)

 1 cup organic quinoa (cooked)

 1 cup organic celery (chopped)

 ¼ cup sunflower seeds (raw or roasted)

 ¼ cup green onion (white and green portion)

Sriracha Mayo

 8 oz organic tofu (firm or extra firm, drained)

 2 tbsp lemon juice (freshly squeezed)

 2 tsp organic apple cider vinegar

 ½ tsp mustard powder

 2 tsp pure maple syrup (or date paste, link in Chef’s Notes)

 ½ tsp salt (optional)

 1 tbsp Sriracha (optional) or hot sauce of choice

 1 tsp dijon mustard

 4 collard leaves

 2 Pickled Onions (optional) link in directions, +2 forkfuls as desired

Directions

1

In a large bowl, mix together the lentils, quinoa, celery and green onions. Set aside.

2

Make your Sriracha Mayo: Add all ingredients to a blender or food processor and blend until creamy. Taste for extra spice or extra dijon.

3

Transfer half of the Sriracha Mayo to the lentils and quinoa mixture. Mix well.

4

Assemble your lettuce wraps: Open the lettuce wraps and divide the lentil quinoa mixture between four lettuce wraps (or two lettuce wraps if they’re super large!).

5

Add 1–2 forkfuls of Pickled Onions, if using, to each lettuce wrap.

6

If desired, add 1–2 tablespoons more of Sriracha Mayo to each lettuce wrap if you like it extra creamy.

Chef's Notes

Substitutions
Instead of quinoa, use organic brown or black rice.

Use another leafy green in place of collard greens, such as Romaine or kale.

Use raw red onions in place of pickled red onions.

How to quickly cook the lentils and quinoa (together!)
To yield approximately one cup of each, add ⅓ cup of dry brown or green lentils and ⅓ cup of dry quinoa, along with 1 ½ cups of water or vegetable broth to a medium stovetop pot. Bring to a boil then lower the heat to simmer and cover for 30 minutes. Remove from heat and let stand, covered, for 10 minutes before assembling the dish.

Sugar-free
Use date paste in place of maple syrup.

Prep Ahead
Make the mayo ahead of time and store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.

Make the lentils and quinoa (see note above how to make them together) and store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.

https://foodrevolution.org/recipes/lentil-quinoa-collard-wraps/