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

To Make the Pesto:

1. Deshell your edamame pods. Then simply combine your edamame, seeds, and garlic in a food processor. Blend, then add in your oil, lemon, and salt/pepper. Blend again, until a thick pesto is formed. Scoop into a bowl and set aside or cover and store in the refrigerator for later. Makes around 1 cup

To Make the California Quinoa Salad:

1. Make sure you have your quinoa cooked first. This is a great use of leftover quinoa as well.
2. Dice/chop all your vegetables and peeled mango. Combine them in a large bowl with the quinoa. Add your seeds, cranberries, and cilantro and toss all together. Add in your red wine vinegar and sea salt/pepper and toss again.
3. Next, trim your collard green leaves so that the stem is cut off just leaving the whole leaf. Rinse each leaf then dry and place in between a paper towel. Keep them in a paper towel and place in microwave for 10 seconds or so, to lightly steam and soften.
4. Remove and lay flat on cutting board or plate.
5. Next scoop 2-4 tablespoons of pesto onto each wrap then 1/4-1/3 cup of the quinoa salad. Roll up tightly.
6. Repeat until your quinoa and pesto are all used up or store the rest for later.