Quinoa and Chickpea Salad Wraps

The quinoa, chickpea filling for these wraps was delicious, but in the future I’ll probably choose a different green because collard greens have a somewhat bitter taste (the original recipe actually calls for kale, but I used collard greens just because I had them on hand). These wraps are great as healthy appetizers (if using half of a leaf for each wrap) or a full meal (if using full greens and more filling). Plus they’re both gluten-free and vegan!

Quinoa and Chickpea Salad Wraps (taken from Scandi Foodie and altered slightly)

  • 1 cup uncooked quinoa
  • 1 15-oz can chickpeas, drained and rinsed
  • 1 tsp lemon juice
  • 1 onion, finely chopped
  • 1 tsp red pepper flakes (optional)
  • 1 tbsp extra virgin olive oil
  • 1 bunch collard greens (or another green), stemmed.

Rinse quinoa before cooking according to package directions (boil in 2 cups of water for about 12 minutes and then turn off heat and cover for another 5 minutes).

To prepare filling, combine quinoa, chickpeas, lemon juice, onion, olive oil and red pepper flakes.

Stem collard greens. For the larger greens, slice them in half along vein; this is unnecessary for smaller greens. Scoop some filling onto each green. Tuck in sides and roll up each end.

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Collard Green and Tofu Fillo Triangles

For chronic appetizer-over-stuffers like me, these fillo triangles were perfect because you can add lots of filling and it won’t spill out because of how they’re wrapped. The bad news: fillo dough is notoriously finicky and kind of a pain to work with. All in all, I was pleased with how these turned out and will try them again with different fillings.

Collard Green and Tofu Fillo Triangles (taken from Vegetarian Times)

Makes 24 triangles

  • 1 bunch collard greens
  • 4 oz firm tofu, mashed
  • 1 shallot, coarsely chopped
  • 2 tbsp olive oil, plus a good deal more for brushing
  • 1 clove garlic, minced
  • 1 1/2 tsp balsamic vinegar
  • 20 sheets fillo dough, thawed (this leaves you with a couple of extra sheets in case one tears and is unworkable)
  • 1 small pear, thinly sliced

Preheat oven to 350 F. Line a cookie sheet with parchment paper and set aside.

Pulse collard greens and shallot in food processor until finely chopped.

Heat oil in large skillet over medium heat. Add collard mixture and garlic, and sauté 5 to 7 minutes until most of liquid has evaporated. Stir in vinegar and mashed tofu. Season with salt and pepper (if desired), and set aside to cool.

Place 1 phyllo sheet on clean work surface (cover remaining phyllo sheets with damp kitchen towel to prevent drying). Brush phyllo sheet with oil. Stack 2 more phyllo sheets on top, brushing each with oil. Cut phyllo stack lengthwise into 4 strips.

Spoon 1 tbsp collard mixture 1/2 inch from the end of 1 phyllo strip. Top with 1 pear slice. Fold upper corner over filling to make a triangle. Continue folding triangle onto itself, across, and down to make triangle packet. Transfer to prepared baking sheet. Repeat with remaining phyllo strips, then repeat entire process with remaining phyllo sheets, collard mixture, and pear slices.

Brush triangles with oil, and sprinkle with kosher or sea salt, if desired. Bake 15 to 18 minutes, or until golden brown.