Collard Green Greek Quinoa Wrap
Author: Allie
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
  • 1½ cups water
  • 1 cup uncooked Quinoa
  • ½ cup plain hummus
  • 1 teaspoon fresh mint
  • 2 teaspoons fresh lemon juice
  • 1½ teaspoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup crumbled feta cheese
  • 1 pint cherry tomatoes, quartered
  • 1 cup chopped yellow bell pepper
  • 1 cup chopped cucumber
  • 8 collard leaves
  1. Bring 1½ cups of water and quinoa to a boil in a medium saucepan. Cover, reduce heat and simmer 12 minutes or until liquid is absorbed. Remove from heat. Let stand 5 minutes. Add hummus and next 7 ingredients (through cheese); toss to combine. Refrigerate until ready to use.
  2. Remove the main stem from each collard leaf. wash each leaf with warm water and pat dry with a paper towel.
  3. Place the leaves on a large cutting board. Arrange about ½ cup quinoa mixture down the center of each leaf. Top evenly with chopped cucumber, peppers and tomatoes. Fold in the edges and roll up. Secure with a toothpick.
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