California Quinoa Salad Collard Wraps

Ingredients

Edamame Pesto

• 1½ cup shelled edamame soybeans (cooked and cooled)
• 1 clove garlic
• ¼ cup sunflower seeds
• 3–4 tablespoon olive oil
• ½ tablespoon lemon juice
• 1–2 tablespoon chopped herbs (chive, basil, or cilantro)
• dash sea salt and pepper
• pinch red pepper flakes (optional)

California Quinoa Salad

• 2 to 2½ cup cooked quinoa (about ⅔ uncooked)
• ½ cup chopped red onion
• 1 piece roma tomato (diced)
• ½ to ⅔ cup diced mango (peeled)
• ½ cup chopped red or orange bell pepper
• 4 tablespoon chopped cilantro
• ⅓ cup dried cranberries or raisins
• ⅓ cup sunflower seeds (raw or roasted)
• 2 tablespoon red wine vinegar
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 4–5 large collard green leaves

Instructions

Nutrition Facts (estimated)