• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Happily From Scratch
  • All Recipes
  • Meal Type
    • Appetizers
    • Breakfast
    • Dinner
    • Lunch
    • Pasta
    • Salads
    • Sides
    • Snacks
    • Soups and Stews
  • Diet
    • Dairy Free
    • Gluten Free
    • Vegan
    • Vegetarian
    • Whole30
  • Ingredient
    • Beef
    • Chicken
    • Lamb
    • Seafood
    • Turkey
  • Quick and easy
  • About
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Meal Type
    • Appetizers
    • Breakfast
    • Dinner
    • Lunch
    • Pasta
    • Salads
    • Sides
    • Snacks
    • Soups and Stews
  • Diet
    • Dairy Free
    • Gluten Free
    • Vegan
    • Vegetarian
    • Whole30
  • Ingredient
    • Beef
    • Chicken
    • Lamb
    • Seafood
    • Turkey
  • Quick and easy
  • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Dinner » Quinoa Collard Green Wraps

    Quinoa Collard Green Wraps

    Published: Mar 24, 2016 · Modified: Mar 19, 2022 by Erica Julson · This post may contain affiliate links · 2 Comments

    • Share
    • Yummly
    Recipe Print

    Quinoa Tabbouleh Collard Wraps

    I'll admit it, I don't branch out much for lunch.

    I'm usually at home, so I'll eat leftovers or whip up a sandwich. I rarely take the time to try a new lunch recipe.

    But, I was super intrigued by the idea of collard green wraps.

    Basically, you cut the stems off of collard green leaves, then lightly blanch them to make them more pliable. Then, voila, you have a convenient & super nutritious tortilla-substitue.

    You can make a whole bunch of these blanched greens, then store them in the fridge for easy lunches all week. Anything you'd normally make with a tortilla or wrap, you can make with collards instead! You can roll up tofu, beans, lunch meats, cheese, veggies, tuna, grains, pilafs, ANYTHING!

    Quinoa tabbouleh is always a go-to filling.

    It's delicious, easy to make, and chock full of mediterranean veggies and herbs.

    Plus, quinoa is a complete protein, containing all the essential amino acids your body needs.

    So you're getting tons of satiating and nourishing protein, plus antioxidant and fiber-rich veggies, AND greens! This is probably one of the most nutritious meals you could enjoy, which is why I'm obsessed with the idea of batch cooking the wraps & making it super duper easy.

    Awwww look at these cute little wraps!

    Quinoa Tabbouleh Collard Wraps

    A big bite of deliciousness.

    (PS I don't actually recommend cutting these wraps in half. The quinoa filling will tumble out. Just enjoy whole! I only cut one in half for this shot 🙂 )

    Quinoa Tabbouleh Collard Wraps

    Recipe

    Quinoa Collard Green Wraps

    5 from 1 vote
    Print
    Prep30 minutes mins
    Cook35 minutes mins
    Total1 hour hr 5 minutes mins
    Servings: 8
    (Toggle ON to prevent your screen from going dark)

    Ingredients 

    • 1 ½ cups uncooked quinoa
    • 1 cup quartered grape tomatoes
    • 4 green onions, sliced
    • 2 heaping tablespoons minced fresh mint
    • ¼ cup minced parsley
    • 1 large orange bell pepper, seeded and diced
    • 1 cup chopped English or Persian cucumber
    • ½ cup chopped kalamata olives
    • ½ cup chopped oil-packed sun dried tomatoes
    • 1.5 ounces pine nuts
    • 4 ounces crumbled goat cheese or feta
    • Juice of 1 lemon
    • ¼ cup extra virgin olive oil
    • 1 teaspoon salt
    • ½ teaspoon ground black pepper
    • 8 large collard green leaves
    • A few handfuls of ice

    Instructions

    • First, cook the quinoa. I like to use my rice cooker (just put the quinoa inside with 3 cups of water and cook on the white rice setting). If you don’t have a rice cooker, just follow the directions on the package. When the quinoa is done cooking, fluff with a fork and place in a large bowl.
    • Meanwhile, add the pine nuts to a small skillet. Toast lightly over low heat, stirring often, until fragrant and lightly golden, just a few minutes. Turn off the heat and add the pine nuts to the bowl with the quinoa.
    • Add the grape tomatoes, green onion, mint, parsley, bell pepper, cucumber, olives, sun dried tomatoes, pine nuts, and goat cheese or feta. Toss to combine, drizzle with the lemon juice and olive oil, and sprinkle with the salt and pepper. Toss again to combine.
    • Rinse the collard greens well to remove any grit. Cut the stems off at the base of each leaf, creating a large rectangle-like shape. If the remaining rib of the leaf is very large and thick, use a small paring knife to slice off a layer of the rib to make it more flush with the leaf.
    • Add a few handfuls of ice to a large bowl & fill with water and set aside. Add a few inches of water to a large skillet and bring to a simmer. Place each leaf, one at a time, into the simmering water to blanch for just about 30 seconds, until the greens are bright green and more pliable. Transfer to the bowl of ice water to stop the cooking, then pat dry and place on a plate.
    • When the collard greens are done, spread one out on a cutting board, mound a few generous scoops of quinoa in the center, fold in the vertical sides, then roll up from the horizontal bottom, like a burrito. 
    • Alternate Prep Options: If blanching and rolling the collard greens seems too complicated, you can always skip the blanching and eat these taco-style, with the raw leaves as your taco shells! Or, you can chop the collards and use them as a salad base, then top with the quinoa and enjoy with a fork.
    Tried this recipe?Mention or tag @happilyfromscratch !
    Don't miss the goodies I share ONLY with my subscribers!

    Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

    « Sautéed Mushroom Salad with Crispy Prosciutto, Blistered Tomatoes, and Gruyere
    Vegan Mexican Spinach Salad »

    Reader Interactions

    Comments

      5 from 1 vote

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Carmen Vega

      April 06, 2018 at 8:53 pm

      5 stars
      I like it

      Reply
    2. Courtney Roberson

      July 08, 2016 at 9:11 am

      This looks really amazing, I can't wait until I try it.

      Reply

    Primary Sidebar

    Erica Julson Profile Picture

    Hi, I'm Erica! Food & wellness lover, cooking enthusiast, and registered dietitian nutritionist. 

    My mission is to help you reclaim the joy of cooking at home by providing you with jaw-droppingly delicious recipes you'll want to make again and again.

    More about me →

    Popular

    • Tomato, Zucchini, and Squash Gratin
      Tomato, Zucchini, and Summer Squash Gratin
    • Pasta with Sausage and Fennel Fronds
    • Pappardelle with Brown Butter Sage Sauce
    • Farro Salad with Butternut Squash

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright 2025 The Unconventional RD LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.