Quinoa Stuffed Collard Leaves

I created this recipe with ingredients I had on hand. Stuffed them into some collard leaves, drizzled with Chef's AJ's Yummy Sauce, and rolled them up to serve. Very quick and fresh tasting!


  • Collard leaves
  • 3 cups quinoa cooked
  • 1 red bell pepper cut into strips
  • 1 avocado sliced
  • 1 tomato cut in half and sliced thin
  • 1/2 bag Toppled Barn Farm Salad Mix
  • sunflower seeds

Chef AJ's Yummy Sauce

  • 1 15 oz can cannellini beans rinsed and drained
  • 1 lemon zested and juiced
  • 1/2 cup water
  • 2 tbsp mustard
  • 3/4 oz deglet noor dates about 3
  • 1 clove garlic


  • Cook quinoa according to package directions. Don't forget to rinse it until clear before cooking to avoid the bitter taste from saponins on the grains' surface.
  • Take one collard leaf and begin layering in all the ingredients. Begin with cooked quinoa and finish with a sprinkle of sunflower seeds. Try to divide ingredients among all the leaves you want to eat.
  • Make Chef AJ's Yummy Sauce and drizzle over ingredients. Wrap it all up and enjoy!

Chef AJ's Yummy Sauce

  • Blend all ingredients in a blender until smooth.


I love recipes that are customizable to many different ingredients I may have available. This recipe is perfect for that. If collards are not in season, use another large leafy green or even lettuce. If you don’t have quinoa, use rice or another grain. If you don’t have avocados, leave them out. Or you could sub Chef AJ’s dressing for guacamole. It’s up to you, the possibilities are endless!

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