Quinoa collard wraps with miso-carrot spread from The Sprouted Kitchen: A Tastier Take on Whole Foods (page 137) by Sara Forte

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Toasty nuts; Zucchini bread bites; Mango guacamole with baked corn chips

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on February 28, 2019

    I served these to my Mah Jong group alongside a white bean, spinach, roasted tomato and sausage soup. These wraps are so much more than the sum of their/its parts. I made the carrot puree, quinoa, and beets up the night before and stored them in separate containers. Just before serving, I assembled adding avocado, cucumber and micro greens. Spectacular presentation when cut down the middle and everyone could see the bright red, orange and green peeking through.

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