Quinoa Collard Wraps (makes 4 wraps)

 8 large collard greens leaves - washed and dried

 4 3/4 dl (2 cups) quinoa - sprouted or cooked

 1 tbsp sesame tahini

 freshly squeezed lemon juice

 2 dl (1 cup) roughly chopped carrots

 1 tbsp freshly grated ginger

 1 small shallot - chopped

 1 tbsp of miso paste

 1 tsp honey

 3 tbsp brown rice vinegar

 1 tbsp sesame oil

 1/4 tsp sea salt

 4 3/4 dl (2 cups) of grated raw beets

 1 avocado - peeled, pitted and sliced

 2 dl (1 cup) sprouts or microgreens

 

Cut the end stems off each collard leaf and shave down the stalk, making it the same thickness as the rest of the leaf. Mix tahini and a bit of lemon juice into the quinoa, set aside. Combine carrots, ginger, shallot, miso paste, honey and vinegar in a food processor until smooth, adding sesame oil and salt at the end. Using 2 leaves at a time, overlap them halfway to create a bigger wrapping surface. Place an even amount of carrot spread in each wrap. Top with quinoa, followed by beets, avocado and sprouts. Fold the collard sides over and roll tightly like a burrito. You can serve it immediatly or store in the fridge, wrapped, for about 2 days.