Categories: Appetizer, Bell Peppers, Dinner, Gluten-Free, Greens, Jessica Lessard Photos, Kid-friendly, Lunch, Quick Meals, Snacks, Tomatoes, Vegetarian Ingredients: Bell Peppers, Cheese, Cherry Tomatoes, Collard Greens, Cucumber, Dill, hummus, Lemons, Olives, Quinoa, Tomatoes, Zucchini
- 1 1/3 c water
- 1 c uncooked quinoa, rinsed/drained
- ½ c plain hummus
- ¼ c chopped fresh dill
- ¼ c diced onion
- 2 tbsp fresh lemon juice
- 2 tbsp sliced pitted kalamata olives
- 1 ½ tsp olive oil
- 3/8 tsp kosher salt
- ¼ tsp ground black pepper
- 2 oz feta cheese, crumbled (1 ½ c)
- 8 large collard green leaves
- 2 c chopped zucchini or cucumber
- 1 pt cherry tomatoes quartered
- 2 tbsp diced peppers
Bring 1 1/3 c water and quinoa to a boil in a medium saucepan. Cover, reduce heat and simmer 12 min or until liquid is absorbed. Remove from heat and let stand. Add the hummus, dill, onion, lemon juice, olives, olive oil salt and pepper, feta cheese. Toss to combine.
Remove the raised portion of the main vein of the collard leaf.
Place collards in a large bowl. Cover with warm water. Let stand 10 minutes. Drain, pat dry with paper towels.
Place leaves on a large cutting board. Arrange about ½ c of mixture down the center of each leaf. Top with zucchini/cucumber and tomatoes.
Fold in edges of leaf. Roll up jelly roll fashion. Secure with wooden picks.