Sprouted Quinoa Leaf Wraps

Ingredients:
8 large leaves - washed and dried (I used butter lettuce)
1.5 cups quinoa - sprouted
1 tablespoon sesame tahini
2 tsp freshly squeezed lemon juice
1 cup roughly chopped carrots
1 small shallot - chopped
1 tablespoon of miso paste
1 teaspoon raw agave nectar
3 tablespoons brown rice vinegar
1 tablespoon sesame oil
1/4 teaspoon sea salt
2 cups of grated raw beets
1 cup sprouts or microgreens





Steps:
1) Mix tahini and a bit of lemon juice into the quinoa, set aside.

2) Combine carrots, beats, shallot, miso paste, agave and vinegar in a food processor until smooth, adding sesame oil and salt at the end.

4) 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 sprouts. Fold the collard sides over and roll tightly like a burrito. You can serve it immediately or store in the fridge, wrapped, for about 2 days.