Tuesday, April 23, 2013

collard wrapping, take 2


After last week's collard wrap, I have thought about what else I could employ. So many ideas, this is where it went today: spicy, lemony black beans and quinoa.

1/2 cup black beans which have been rinsed and drained
1/2 cup quinoa
stalk of celery, chopped
good pinch of basil, chopped
2 green onions, chopped fine

for the dressing:
squeeze of lemon juice
few dashes of red wine vinegar
about two tablespoons of olive oil
sriracha to taste
pinch of salt

When I was cooking the quinoa, I put the collard green in the pot for a few minutes to steam, then rinsed off the few seeds that stuck on and dried it off. 
Mix the vegetables in a small bowl and dress with vinaigrette.


Spread the slightly warmed mixture onto the collard and wrap up like a burrito. Eat with your hands!

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