Protein-Packed California Quinoa Collard Wraps With Edamame Pesto [Vegan]

• 1 1/2 cup shelled edamame, cooked and cooled
• 1 garlic clove
• 1/4 cup sunflower seeds
• 3-4 tablespoons olive oil
• 1/2 tablespoon lemon juice
• A dash of sea salt and pepper
• 2-2 1/2 cups cooked quinoa (about 2/3 uncooked)
• 1/2 cup red onion, chopped
• 1 Roma tomato, diced
• 1/2-2/3 cup mango, peeled and diced (or use frozen mango to save time)
• 1/2 cup red or orange bell pepper, chopped
• 4 tablespoons cilantro, chopped
• 1/3 dried cranberries or raisins
• 1/3 cup sunflower seeds (raw or roasted)
• 2 tablespoons red wine vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 4-5 large collard green leaves

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