Kale & Quinoa Wraps

Over Labor Day weekend, my mom and I made these kale and quinoa dolmades and l-o-v-e-d them! After trying the recipe for the first time, I wanted to try my own version, switching up some of the flavors from the original recipe.

For these wraps, you’ll need:

  • 8-10 kale leaves. The original recipe called for curly kale, but for me, lacinato kale worked better.
  • 1/2 cup uncooked quinoa
  • 1/2 cup carrot, thinly sliced
  • 1/2 cup red bell pepper, thinly sliced
  • Sea salt and cracked pepper

For the dressing:

  • ¼ cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tsp ground cumin

Optional dipping sauce (I didn’t include in this recipe, but it’s super quick to make if you want to give it a try!) I made a little sauce that I added to the wraps at the very end of just some apple cider vinegar and dijon mustard to give them a little kick!

  • 1 cup non-dairy yogurt (I used coconut yogurt when I first made this over Labor Day weekend)
  • 1 tsp ground cumin
  • Juice of ½ lemon
  • 1 clove garlic, minced

Directions:

Cook the quinoa according to the packet instructions. Set aside and let cool. Once cooked, transfer to a bowl.

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As I mentioned before, the original recipe called for curly kale, which I didn’t think worked as well as other varieties of kale might for a wrap. I used lacinato kale, which seemed to be a more suitable option. If you’re using lacinato kale, be sure to take some time to rinse the kale really well. It’s easy for dirt to get trapped in the crevices of the leaves.

The recipe also said to remove the stems, which I also didn’t do for this recipe because it made the wraps very skinny and hard to put the filling in. Instead, I cut off the bottom of the leaf where the stem is the thickest.

Now, before you throw that cut off piece away, cut the stem out and use the remaining leaves to make kale chips, throw into a salad or soup, etc. I decided to go with kale chips, but that’s another recipe for another day. Toss your stems in the garbage or compost (or if you’re like me and you like to have a “garbage bowl on your counter while cooking, toss the stems in there).

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Next up, place the kale leaves in a steamer; steam for 5 minutes (at least) until they are soft.

 

Once cooked, your kale leaves should be a bright vibrant green.

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Uncooked kale leaf on the left, cooked kale leaf on the right.

If your leaves are large like mine, steam them in batches to allow them all to cook evenly. Transfer your kale leaves to a plate and let them to cool to room temperature.

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I used my mandolin slicer to cut up my carrots and bell pepper – super easy and quick! Once sliced, add the carrots and bell pepper to the quinoa, and mix well.

Place all the ingredients for the dressing in a small bowl and whisk everything together. Add the dressing to the quinoa mixture and mix well. Add salt and pepper to taste.

For the assembly, lay each kale leaf on a flat surface and spoon a generous amount of the mixture on the end where the stem begins. Fold the sides of the leaf over the filling, then roll the leaf all the way up, starting at the stem end, to form a little pocket — almost like you’re folding a baby burrito. When you’ve finished making all the wraps, arrange them on a plate or platter for serving.

These wraps are super light, delicious and can easily be a side dish to any meal you create! I hope you enjoy them. 🙂

Be Well,

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