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California Quinoa Salad Collard Wraps with Edamame Pesto {Vegan, Gluten Free}
COTTER CRUNCH18Ingredients
35Minutes
400Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 cups soybeans (shelled edamame, cooked and cooled)
- 1 garlic clove
- 1/4 cup sunflower seeds
- 4 Tbsp. olive oil
- 1/2 Tbsp. lemon juice
- 1 dash sea salt (and pepper)
- 2 1/2 cups cooked quinoa (about 2/3 uncooked)
- 1/2 cup red onion (chopped)
- 1 Roma tomato (diced)
- 2/3 cup mango (diced, peeled)
- 1/2 orange bell pepper (or chopped red)
- 4 Tbsp. chopped cilantro
- 1/3 dried cranberries (or raisins)
- 1/3 cup sunflower seeds (raw or roasted)
- 2 Tbsp. red wine vinegar
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 5 collard green leaves (large)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories400Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium290mg12% |
| Potassium790mg23% |
| Protein16g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber8g32% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C70% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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