Step 1

Make quinoa: Cook 1 cup quinoa according to package instructions. This typically means adding one part quinoa to a pot with two parts water (so 1 cup quinoa and 2 cups water, as recipe is written). Then bring the pot to a boil, cover and reduce to a simmer, and cook until water is absorbed, about 15-20 minutes. When done, remove the lid and let the quinoa sit for 5 minutes and fluff with a fork.

Step 2

Make sauce: Add 3 tablespoons tahini, 2 tablespoons lemon juice, 2 teaspoons maple syrup, 2 teaspoons minced ginger, 1 teaspoon minced garlic, 1 teaspoon curry powder, 1 teaspoon ground turmeric, ½ teaspoon salt, ¼ teaspoon black pepper, and 2-3 teaspoons water to a blender. Mix until the sauce is well combined, about 30 seconds. Taste and add more salt, lemon juice, or other seasoning until you reach desired taste. The sauce should be runny but slightly thick; if sauce is too thin add more tahini, if it’s too thick add more water or lemon juice.

Step 3

Make chickpea quinoa salad: When quinoa is done, add it to a bowl with 1 can chickpeas, 1 medium carrot, ⅓ cup red onion, ½ cup red cabbage, ½ cup fresh cilantro, and ½ cup dried cranberries. Then drizzle the tahini curry sauce on top and mix to combine. If you have leftover sauce, you can add it to a bowl for dipping the wraps.

Step 4

Wrap ingredients in collard greens: Prep 6 large collard leaves by first washing and then cutting off the hard stems. Then add a smear of ½ cup hummus in the center of the wrap, add 2-3 spoonfuls of the chickpea salad, and a few slices of 1 medium avocado. Then wrap the collard greens like a burrito by first tucking in the sides, then rolling until wrapped. Then cut in half and enjoy!