Pineapple Quinoa Collard Green Wraps

pineapple quinoa collard green wraps

Welcome to the wide world of quinoa-a nutrient-dense grain which hails from the Andes mountains of South America. For the Inca people, the grain was sacred-the chisaya mama (mother of all grains). For us, it is revered for its balanced set of amino acids, making it an unusually complete protein source (perfect for vegans and vegetarians).

The following recipe enjoys a sweet tropical spin on quinoa, and wrapped in collard greens (as inspired by my vegan epicurean friend) the nutrient value continues to rise.

for the quinoa:

  1. 1 cup cold water
  2. 1 cup pineapple juice
  3. 1 cup quinoa

Combine these ingredients in a covered pot. Place over high heat, and bring to a boil. Lower the heat to low, and cook for about 15 minutes, until the liquid has been absorbed and the quinoa light and fluffy.

for the stir-fry:

  1. 3 tbsp. coconut oil
  2. 2 scallions, thinly sliced
  3. 3 cloves garlic, minced
  4. 1 tbsp. fresh ginger, peeled and minced
  5. 1/2 cup raw cashews
  6. 1 cup cooked edamame
  7. 1 cup fresh basil leaves, sliced into threads
  8. 2 cups pineapple chunks
  9. 3 tbsp. soy sauce
  10. 3 tbsp. vegetable broth
  11. 1 tbsp. rice wine vinegar

Before beginning, have all ingredients ready. Using a large skillet or wok, heat the coconut oil over medium heat. Add the garlic, scallions and ginger. Cook for about 3 minutes. Next, add the edamame and stir-fry for another 3 minutes. Then comes the basil, pineapple, cashews and quinoa. In another bowl, mix the soy sauce, broth and vinegar then drizzle over quinoa mixture. Stir and continue to cook for approx. 10 minutes.

for the collard green wraps:

You will need one rinsed collard leaf for each wrap.

Lay the leaf on a cutting board with the underside of the leaf facing up. With a sharp knife, shave the stem so that your leaf becomes flat. Time to fill the wrap! Place as much of the quinoa mixture as you desire. Fold the leafy side of the wrap in first and continue to roll like a burrito. You may want to drizzle some fresh salsa or lime juice over the top or perhaps spread the inside with a little vegan mayo before adding the filling.

We found this recipe to be a nutrient-dense low-calorie delight, and one we will return to often!

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2 Comments (+add yours?)

  1. Vegan Epicurean
    May 09, 2010 @ 21:01:56

    Aimee,

    Warm filling to the collards I had not thought of that, but I will try it now. I had a collard wrap for lunch today with quinoa and caponata, must have read your mind. 😉 Thanks for sharing your idea, the filling sounds really good!

    Alicia

    Reply

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