a handful of cilantro (around 1/2 cup roughly chopped)
1 teaspoon of onion and garlic powder
1/2 teaspoon of salt
the juice of 1/2 a lemon
3/4 cup of water
Make the quinoa. Bring 1.5 cups of water to a boil, and add 1 cup of dry quinoa, salt, and muchi curry powder. Bring down the heat to a low simmer and cook until quinoa is dry and fluffy. For more details on how to cook quinoa check out this post.
Prepare the veggies. Slice the bell peppers, chop the spinach, cut up the avocados, shred the carrots (I use a food processor with a shredding blade for this) and prepare the rest of the fillings such as sprouts, sauerkraut and walnut meat.
Make the cilantro sunflower sauce. Add all ingredients to a blender and combine until smooth.
Stuff the wraps using collard green leaves – I like to start off with the quinoa first as a base and then start topping it off with the veggies, add some sauce, and roll them up. Collard greens are a little tricky because they break much easier than tortillas, but you can watch this video that really helped me learn how to roll them. The biggest takeaway I have is to trim the middle stem a bit with a pairing knife because this will help the leaves be more flexible and less likely to break.
Cut wraps in half, top with some tasty cilantro sunflower seed sauce and enjoy!