Sunshine Wraps with Zesty Almond Sauce

Instructions

1. 1 Make the quinoa: Rinse the quinoa and add it to a medium pot with 1 1/2 cups water and a pinch of salt. Bring to a boil. Once boiling, reduce the heat to simmer and cook until the quinoa is tender and the water is absorbed, about 10-15 minutes. Set aside to cool.
2. 2 Prepare the remaining ingredients: Peel, pit and slice the avocado. Rinse the collard greens and set aside on a paper towel to dry. Rinse and thinly slice the cabbage. Rinse the carrot, cucumber and green onions, and cut them into matchsticks. Mince the garlic and ginger.
3. 3 Make the almond sauce: Add the almond mix, garlic, ginger, 1/3 cup water and half of the avocado to a blender or food processor. Blend until smooth and set aside.
4. 4 Assemble the wraps: Using a knife, score the center rib of each collard green to make it easier to fold. In a large bowl, toss together the cabbage, carrot, cucumber and green onion. Spread a dollop of almond sauce on the inside of each collard green. Place a small handful of the veggie mix in the center of each collard green. Top with a slice of avocado and roll up the leaves. You can secure the wrap with a toothpick, if desired.
5. 5 Bring it all together: Evenly divide the collard wraps between two plates and serve with any remaining almond sauce for dipping!