When I bring lunch, I love to utilize leftovers like cooked quinoa or roasted veggies. A salad in a jar is a good way to do this, but more recently, to shake things up, I’ve been throwing together these collard wraps with whatever I have in my fridge. This version is super flexible—you can use my suggestions or whatever grains and veggies you have on hand. Then quickly throw together a sauce, like this 2-minute mustard miso, add a crunchy element, like nuts, and you’ve got a supernourishing lunch on the go. MORE: Low-Cal, Paleo-Friendly Broccoli Fries Makes 3–4 wraps Wraps 1/2 c brown rice 1/2 c quinoa 3 lg carrots, cut into thin 2" sticks 2 lg beets, cut into thin 2" sticks 2 tsp grapeseed oil 2 tsp tamari, Bragg’s Liquid Aminos, or less-sodium soy sauce 6 oz shiitake mushrooms, caps only, thinly sliced 6–8 lg collard leaves, center ribs removed Sauce 2 Tbsp Dijon mustard 2 tsp apple cider vinegar 2 tsp hot sauce 1 tsp sweet white miso 1 tsp tamari 1 tsp toasted sesame oil Optional toppings Avocado Microgreens Sesame or pumpkin seeds Nuts Herbs

  1. Heat oven to 400ºF.2. Cook quinoa and brown rice according to package instructions. Transfer both to large bowl, stir, and set aside, covered, until ready to assemble wraps.3. Place carrots and beets on parchment-lined baking sheet. Drizzle with 1 tsp of the oil and 1 tsp of the tamari.4. Place shiitakes on separate parchment-lined baking sheet. Drizzle with remaining oil and tamari. Roast until tender and browned at edges, 20 to 30 minutes. Remove from oven and set aside to cool.5. Make sauce: Combine all sauce ingredients in small bowl. Whisk to combine, smoothing out lumps. Add 2 to 3 Tbsp water 1 Tbsp at a time until reaching desired consistency.6. Place 1 collard on top of another, facing opposite directions to cover any gaps from removed center rib.7. Assemble wraps: Drizzle some sauce over center of wrap. Place large spoonful of the quinoa mixture, and another spoonful of vegetables on top. Drizzle on more sauce, and finish with any additional toppings desired.8. Fold up bottom of collard leaves halfway. Fold over right side and then left side. Secure with toothpick (or use green onion tied around wrap to hold together). NUTRITION (per wrap) 270 cal, 8 g pro, 47 g carb, 7 g fiber, 8 g sugars, 6 g fat, 1 g sat fat, 600 mg sodium