Directions:Boil water in a medium saucepan. Place collard green leaves in saucepan until leaves are wilted. Remove from water and trim stem. In a separate pan cook cauliflower rice with thyme and parsley. Place rice in wilted leaves and fold over. Place wraps on a foil lined baking sheet and bake for 25 minutes at 375 degrees Fahrenheit. Cook Keen One Quinoa according to package directions. When finished, top wrap with cashew yogurt and parsley. Place on top of cooked quinoa. Place chopped strawberries on the side. Enjoy!
Delicious Moroccan Style Recipe using our Harissa Red Pepper Quinoa cup, Holic's amazing dressings ( both Tahini and Honey Allepo) and Atoria's Flatbreads along with a fresh fennel and cucumber salad!