Quinoa Collard Green Wraps

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

5 from 1 vote
Quinoa Collard Green Wraps
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 
Servings: 8
Author: Erica Julson
Ingredients
  • 1 1/2 cups uncooked quinoa
  • 1 cup quartered grape tomatoes
  • 4 green onions, sliced
  • 2 heaping tablespoons minced fresh mint
  • 1/4 cup minced parsley
  • 1 large orange bell pepper, seeded and diced
  • 1 cup chopped English or Persian cucumber
  • 1/2 cup chopped kalamata olives
  • 1/2 cup chopped oil-packed sun dried tomatoes
  • 1.5 ounces pine nuts
  • 4 ounces crumbled goat cheese or feta
  • Juice of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 large collard green leaves
  • A few handfuls of ice
Instructions
  1. 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.
  2. 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.

  3. 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.
  4. 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.
  5. 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.
  6. 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. 

  7. 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.
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Salsa Verde Breakfast Burritos

Salsa Verde Breakfast Burritos

Salsa Verde Breakfast Burritos

Breakfast burritos are SO California.

They’re especially perfect the morning after you had one too many adult beverages.

Hearty, satisfying, and full of all the breakfast essentials:

  • scrambled eggs
  • breakfast potatoes
  • some sort of cheese
  • occasionally a meat, like steak or bacon
  • and if you’re like me, salsa or hot sauce is a MUST

I also really like avocado in my breakfast burritos. It’s a creamy cooling compliment to the spicy salsa and hot sauce.

Salsa Verde Breakfast Burritos

You know what’s even better about breakfast burritos?

They freeze well.

Which means you can cook up a batch of 12 burritos, individually wrap them in foil, and have almost 2 weeks of breakfasts waiting for you in the freezer!

Talk about a good use of your time.

For these burritos, I made my own salsa verde from fresh tomatillos.

Fresh Tomatillos

If you aren’t familiar with tomatillos, they’re somewhat similar to green tomatoes.

They grow with a papery husk around them and have a slightly sticky residue when you peel the husks off.

With a quick rinse, they’re smooth and clean and ready to be used!

When you cut them open they’re slightly meatier and less juicy than a regular tomato, which makes them perfect for making a thick and delicious salsa.

Tomatillos

Simply pop them in a blender with some onion, garlic, jalapeños, and cilantro & blend until roughly chopped and evenly combined.

When the mixture is raw, it’s pretty tart and abrasive, but mellows out nicely when cooked in a little oil for about 10 minutes. The mixture darkens, the onions and garlic get to cook a little bit, and your delicious salsa is ready to go.

Once the salsa is ready to go, just whip up some eggs and potatoes, shred some cheese, slice some avocado and assemble these burritos in bulk.

Salsa Verde Breakfast Burritos

 

Salsa Verde Breakfast Burritos
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Servings: 12 burritos
Ingredients
  • 2 large russet potatoes, washed and cut into 1/2 inch dice
  • 1 large yellow onion, peeled and cut into 1/2 inch dice
  • 2 tablespoons olive oil, divided
  • Salt and pepper
  • 1 lb fresh tomatillos, husked and washed
  • 1 white onion, peeled and quartered
  • 1 small jalapeño, stem removed, seeds left in for a spicy salsa or removed for mild
  • 3 cloves garlic, peeled
  • 1 small bunch cilantro, washed
  • 10 large eggs
  • 1 tablespoon unsalted butter, cut into cubes
  • 1 tablespoon half and half
  • 2 avocados
  • 8 oz shredded monterey jack cheese
  • 12 burrito-sized flour tortillas
  • Tin foil for wrapping
Instructions
  1. Heat 1 tablespoon olive oil over medium-high heat in a large nonstick skillet. Add the potatoes and yellow onion and cook, stirring occasionally, for about 15-20 minutes, until the potatoes are tender and the onions are golden brown. Season well with salt and pepper, and set aside in a medium bowl.

  2. Next, add the tomatillos, white onion, jalapeño, garlic, and cilantro to a high-powered blender. Blend on medium speed until the mixture is roughly chopped and evenly combined. Don’t blend it too long, or the salsa will be too thin and watery.

  3. Wipe out the large nonstick skillet with a paper towel and add 1 more tablespoon of olive oil. Pour the tomatillo mixture into the skillet and simmer over medium heat for about 10 minutes, stirring occasionally, until the color has darkened to a deeper green. Remove from the heat and set aside.
  4. Crack the 10 large eggs into a medium bowl and beat with a fork or whisk. Stir in the butter and half and half and season with salt and pepper. Pour the eggs into a medium nonstick skillet and scramble over medium heat with a spatula. When the eggs are scrambled to your liking, turn off the heat and put the eggs in small bowl.

  5. Cut the avocados in half, remove the pits, and cut into thin slices.
  6. To assemble the burritos, lay out a sheet of foil and place a tortilla in the center. Place a couple slices of avocado on the bottom third of the burrito. Top with a spoonful of potatoes, a spoonful of eggs, a spoonful of salsa (if you’re freezing the burritos, press some of the liquid out of the salsa first to avoid soggy burritos), and a generous sprinkle of cheese. Roll up like a burrito and wrap with foil before placing in the freezer. You might have leftover filling ingredients, and that’s totally fine! The leftovers make a great easy breakfast the next day.

  7. When you’re ready to eat one of the frozen burritos, unwrap it from the foil and throw the foil away. Wrap the burrito loosely with a moistened paper towel and microwave for 1 1/2 to 2 minutes until defrosted and heated to your liking. Enjoy with extra salsa on the side.

  8. Store any extra salsa in tupperware in your fridge for up to a week. It’s great on eggs, in enchiladas, as a dip for taquitos or quesadillas, or even spooned over grilled meats. Enjoy!

 

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