Quinoa Collard Wraps from the Sprouted Kitchen Cookbook

September 8th, 2012

This post is also available in: French

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Lately, there has been news of a number of blog to book projects that left us absolutely thrilled (La Tartine Gourmande, Cannelle et Vanille, GKS, Roost), and the Sprouted Kitchen cookbook is the latest release in that field. Being huge fans of Sara and Hugh Forte, we could hardly wait to receive our pre-ordered copy in the mail.

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The book is full of Sara’s wholesome, approachable recipes beautifully illustrated by Hugh’s virtuoso photography. After devouring it cover to cover and being very inspired to get cooking, I decided to start with these quinoa collard green wraps complete with a carrot-miso spread, beets, sprouts, and avocado. My minor adjustment was sprouting the quinoa instead of cooking it, as suggested in the original recipe, but whichever method you prefer, the result is sure to be delicious. These wraps are full of clean, vibrant flavours, accompanied by a nice, healthy crunch. Next on my list are the Edamame Dumplings and Brussel Leaf Baby Spinach Saute, yum!
Check out the book for much more serious sprouted goodness.

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Quinoa Collard Wraps
(makes 4 wraps)

8 large collard greens leaves – washed and dried
2 cups quinoa – sprouted or cooked
1 tablespoon sesame tahini
freshly squeezed lemon juice
1 cup roughly chopped carrots
1 tablespoon freshly grated ginger
1 small shallot – chopped
1 tablespoon of miso paste (I used unpasteurized chickpea miso from South River)
1 teaspoon honey
3 tablespoons brown rice vinegar
1 tablespoon sesame oil (decreased from the original 3 tablespoons)
1/4 teaspoon sea salt
2 cups of grated raw beets
1 avocado – peeled, pitted and sliced
1 cup sprouts or microgreens

Cut the end stems off each collard leaf and shave down the stalk, making it the same thickness as the rest of the leaf.
Mix tahini and a bit of lemon juice into the quinoa, set aside.
Combine carrots, ginger, shallot, miso paste, honey and vinegar in a food processor until smooth, adding sesame oil and salt at the end.
Using 2 leaves at a time, overlap them halfway to create a bigger wrapping surface. Place an even amount of carrot spread in each wrap. Top with quinoa, followed by beets, avocado and sprouts. Fold the collard sides over and roll tightly like a burrito. You can serve it immediately or store in the fridge, wrapped, for about 2 days.

Tags: beets, book review, carrots, collard greens, miso, quinoa, raw, recipe, salad, savoury, vegan, wraps

  • What an enticing cookbook from Sprouted Kitchen. And the wraps… amazing colours, and so, so clean and healthy. Thanks for sharing!

  • Laura says:

    I’ve been so jazzed by all of the recipes posted from the SK cookbook on so many of my favorite blogs. This one is no exception. Those colors are so enticing, just beautiful. Also, those are some serious collard wrapping skills :)

  • sayyad says:

    This looks great — thanks for sharing.

  • celia says:

    Oh My Golubka !! These photos are absolutely Gorgeous !! Wow, and the recipes sounds fantastic. Thank you for sharing:)

  • Bibbi green says:

    What a wonderful alternative way to wrap up all my goodies! Love the shots!!!

  • What a colourful dish! It looks beautiful.

  • Denise @ TLT says:

    These wraps have all the foods I love (and I’m also a Sprouted Kitchen fan), so I wanna try this soon for sure. Love your pictures!

  • The recipe couldn’t be fresher or prettier if it tried.

  • annaanna926 says:

    The inside looks so creative =) Why don’t my creations look so gourmet, in their final form?!?!? Ha ha. Anyway, it looks great, can’t wait to try it out myself.

  • Anonymous says:

    I see Van Goughs palate- what a display of colour gOlubka !!You have done it again. Cathy Sue

  • Wow this recipe speaks to me. Beautiful in every depth…ingredients, pictures, colors. Good call on sprouting the quinoa, I bet after eating this you feel so alive :)

  • Ann-Louise says:

    This totally blows away my food-mind! Those wraps look absolutely amazing and I can’t wait to get my hands on a copy of their book.

  • sara says:

    belated, so sorry. but thank you for the kind words! Your beautiful photo keeps popping up on pinterest :) thank you, my dear!

  • Eileen says:

    oh yum! Not only looks delicious, but colorful too! Making these tomorrow!

  • J.E. Hall says:

    Ok, so this is delicious, especially the carrot/miso/ginger spread. The collards at my market weren’t looking so hot, so I went for swiss chard instead. My wraps totally fell apart and made a huge mess, but they’re still a great combination of amazing colors and super fresh flavors. Loved it.

  • Bell Sarian says:

    oh my word this recipe was amazing!!!! the kick from the ginger, the sweet from the beets the creamy form the quinoa!!!! was Delicious!!!

  • anna says:

    Simply amazing!

  • Olivia says:

    I don’t know why I haven’t left a review for these but seriously… I’ve made them a hundred times. They’re SO good go make them right now!!! I actually just make a big batch of the dressing and use it on salads with beets and avocado. So good!!!!

  • […] door Golubka Kitchen (geweldige recepten overigens) ging ik aan de slag met een recept voor gezonde wraps in […]

  • Kenna says:

    I love your site! The pictures are beautiful and the recipes delicious. I just posted a blogpost with a link to this delicious recipe. Thanks so much!

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