We picked up some lovely Collard Greens the other day, and didn’t want to simply shred and slow cook them.
Collard greens turned out to be excellent for wraps and there are so many possibilities for fillings. This time we filled them with my favorite quinoa dish .
Apple Quinoa Curry Salad
We prepared the leaves by cutting the thick part of the stalks and dropping them in boiling water until they got soft and changed color to a intense green. We then drained them.
When the filling was ready I put some on the leaves and wrapped them up like burritos. We served it as an appetizer however it would make a very delicious light lunch and one that will become the family favorite, no doubt 🙂
Quinoa Apple Salad with Curry Dressing
- 1/4 cup raw whole almonds
- ¼ cup raw pumpkin seeds
- 1 cup white quinoa
- 1 teaspoon agave nectar
- 1 tablespoon finely chopped shallot
- 1 teaspoon curry powder
- 1/4 teaspoon coarse salt
- 2 tablespoons fresh lemon juice
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dried cranberries
- 1 small apple, cut into 1/8-inch-thick wedges
Preheat oven to 375 degrees. Spread almonds and pumpkin seeds on a baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
Rinse quinoa thoroughly; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
Whisk together agave, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow,; whisk until dressing is mixed in. Add quinoa, cranberries, apple, seeds and nuts; toss well. Serve as is or use for your collard wraps.
Enjoy ……Zuzana & Nikki