FULL RECIPE
Collard Rolls:
4-6 collard leaves (the bigger the better for rolling)
Lemon
2 cups cooked Quinoa
Carrots, sliced thinly
Red cabbage, sliced thinly
Red pepper, sliced thinly
Yellow pepper, sliced thinly
Cucumber, sliced thinly
Sweet and Spicy Mustard Sauce:
1 tbsp dijon mustard
2 tsp sriracha (oil-free, refined-sugar-free)
2 tbsp nut or seed butter ( I used cashew butter)
2 tbsp coconut aminos
1/4 cup date paste
Directions:
Take each collard leaf and trim the stems. Thin out the center stems towards the base of the leaves by cutting off the side that’s not flat.
Rub both sides of the leaves with lemon and set aside to soften.
Prepare sauce by combining and whisking all the sauce ingredients in a bowl.
To assemble your collard rolls, start by adding some cooked quinoa 2 inches from the bottom end of the leaf, then add all the vegetables. Roll your collard spring rolls. Tuck the sides as you roll if possible.
Enjoy with your dipping sauce!
