Lentil Quinoa Collard Wraps

Name: Lentil Quinoa Collard Wraps
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
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); 4 collard leaves; 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; 2 Pickled Onions (optional) link in directions, +2 forkfuls as desired

Nichole Dandrea-Russert, MS, RDN

4 years ago

Lentil Quinoa Collard Wraps - low-GI recipes

Yields2 ServingsPrep Time15 minsTotal Time15 mins

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)

4 collard leaves

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

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

Directions

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

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

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

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

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

If desired, add 1–2 tablespoons more of Sriracha Mayo to each collard 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.