Goat cheese adds cheesy satisfaction with relatively low acidity, while a big beautiful collard leaf is an alkalizing alternative to wheat-based wrappers.
- 1/2 cup quinoa, rinsed and drained
- 1 large tomato, seeded and diced
- 4 green onions, thinly sliced
- 1/2 cup crumbled fresh goat cheese
- 1/4 cup chopped fresh mint or flat-leaf parsley
- 2 Tbs. lemon juice
- 11/2 Tbs. olive oil
- 6 large collard leaves
- 1 cucumber, seeded and cut into 21/2-inch matchsticks
- 1 small red bell pepper, seeded and cut into 21/2-inch matchsticks
1 | Cook quinoa according to package directions. Transfer to bowl, and cool. Stir in tomato, green onions, goat cheese, mint, lemon juice, and oil. Season with salt and pepper, if desired.
2 | Place 1 collard leaf on work surface with stem end nearest you. Cut thick stalk down with small knife until almost flush with leaf. Discard stalk.
3 | Spread 1/3 cup quinoa mixture on collard leaf, leaving 1/2-inch border on all sides. Top with 3 cucumber sticks and 2 bell pepper sticks. Fold stem end of collard leaf over quinoa, and roll tightly around fillings, tucking in sides to form tight cylinder. Place seam side down on plate, and repeat with remaining ingredients.
- Calories: 271
- Carbohydrate Content: 30 g
- Cholesterol Content: 23 mg
- Fat Content: 14 g
- Fiber Content: 7 g
- Protein Content: 11 g
- Saturated Fat Content: 4 g
- Sodium Content: 105 mg
- Sugar Content: 6 g