Mexi Quinoa Collard Wrap with Avacado and Chili Con Queso
Why I Love This Recipe
This was the "5 Ingredient Challenge" recipe for Episode 8 of The Vegan Roadie in Denver, CO.
This recipe is SUPER simple and an excellent alternative for someone seeking flavor but maybe cutting down on the carbs. It's also completely custimizeable with your favorite ingredients. This dish was inspired by discovering some amazing local Colorado brands like Merfs Condiments who have a knockout "Peaches & Scream" hot sauce that I love! Also, the brand Let Thy Food makes a killer Chili Con Queso that I just had to have as part of the 5IC. Seriously, check these guys out and have fun making this easy and delicious meal!
Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit
Ingredients You'll Need
Main 5:
6 collard green leaves
1 avocado, pitted and sliced
1 cup quinoa, prepared
1/4-1/2 cup "Peaches and Scream" hot sauce by Merfs Condiments
1/4-1/2 cup chili con queso by Let Thy Food
Pantry:
2 tablespoons vegan Taco Seasoning (more or less to taste)
Directions
Quinoa:
Prepare your Quinoa according to package directions (to add some more flavor you can cook it up with some vegetable stock instead of water)
Once it is cooked, go to your pantry to add some flare! For this recipe I used about 2 teaspoons of vegan taco seasoning, but you can add more or less OR other spices you like.
Collard Green Wrap:
Cut out the middle stem from the leaf, BUT leave the top half of the leaf in one piece (check out the link below for a visual aid for this technique around minute 11:55 of the episode)
Lay your leaf flat placing the split facing you
The place where the split ends is where you will be adding your filling
Avacado:
Pit and then slice
Wrapping It Up:
How much filling you use depends on the size of your leaf, so don't fill it too full or it will be harder to wrap (the measurements used for were a medium sized leaf)
Start with 2/3 Tablespoons of quinoa, 2 slices of avocado, 2 Tablespoons Chili Con Queso, 1/2 Tablespoons hot sauce.
FOLD the split ends towards each other and covering your filling, overlapping them in the process
Now, fold the ends in to the center and start rolling your wrap, being careful not to tear your leaf
If presenting, stick toothpicks in each half to secure and then cut wrap in half
