1 large bunch of parsley (remove stems)
1/4 cup mint
3 garlic cloves (garlic press)
1/4 sweet onion
1 cup chopped tomatoes
3/4 cup sprouted quinoa or couscous (may be cooked, if you prefer)
1/2 Lemon ( squeezed)
Celtic sea salt
Dash cinnamon / nutmeg
Combine parsley, mint, garlic and onions in food processor and blend until chopped. (Press the garlic into the food processor for more flavor). Transfer to bowl and set aside.
Add quinoa or couscous, chopped tomatoes, (remove seeds) drizzle olive oil, add lemon juice, spices, and salt to taste.
Fill collard wrap with tabbouleh, avocado, sprouts, or any assorted veggies.
This recipe is courtesy of Chef Marchelle of Au Naturaw. She is a wonderful lady whose foods are sold at Mother's Market.