Psychotherapist, Author, Speaker

Recipe Blog

Robin D. Stone is a New York City based psychotherapist, coach and consultant who works to help you achieve your most optimal self. 

Quinoa Collared Wraps

Prep Time: 20 minutes     Prep Notes: Use pre-cooked quinoa.     Yields: 4 people


8 large collard leaves

2 cups hummus (1/4 cup per leaf) 

2 cups cooked quinoa 

1/2 cup red pepper, chopped 

1/2 cup shredded carrots 

2 green onions, chopped 

1/2 cup sprouts 

1 avocado, sliced 

Drizzle of balsamic vinegar dressing (or any dressing of choice) 



1. Cut off the portion of the stalk with no leaf.

2. Soak leaves in a mixture of warm water and apple cider vinegar for about 15 minutes.

3. Shave down the thick part of the stalk until it is just a little thicker than the leaf, being careful not to cut the leaf.

4. In a medium bowl combine quinoa, red pepper, carrots and green onions.

5. Spread hummus on the side of the collard leaf that you didn't cut.

6. Top with quinoa mixture, sprouts and avocado.

7. Drizzle with balsamic vinegar dressing and fold.

Notes: Yield is two wraps per person. This spin on Asian lettuce wraps takes collards to a whole new level. Collard leaves are thicker, bigger and more durable than the lettuce typically used for wraps -- meaning you can actually make a real sandwich. Plus you get none of the carbs or gluten that comes with bread wraps. Mix up the ingredients: try chopped grilled chicken or veggies and dressings. I used an agave-mustard dressing instead of balsamic for a sweet and tangy twist. 

GrainsJennifer Patterson