Collard Green-Quinoa Wraps

• 1 1/3 cups water
• 1 cup uncooked quinoa, rinsed and drained
• 1/2 cup plain hummus
• 1/4 cup chopped fresh dill
• 1/4 cup diced red onion
• 2 tablespoons fresh lemon juice
• 2 tablespoons sliced pitted kalamata olives
• 1 1/2 teaspoons olive oil
• 3/8 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces feta cheese, crumbled (about 1/2 cup)
• 8 large collard green leaves (about 8 ounces)
• 2 cups chopped English cucumber (about 1 large)
• 1 pint cherry tomatoes, quartered

1. Bring 1 1/3 cups water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes. Add hummus and next 8 ingredients (through cheese); toss to combine. Refrigerate 15 minutes.
2. Remove raised portion of the main vein of each collard leaf. Place collards in a large bowl; cover with warm water. Let stand 10 minutes. Drain; pat dry with paper towels.
3. Place leaves on a large cutting board. Arrange about 1/2 cup quinoa mixture down center of each leaf; top evenly with cucumber and tomatoes. Fold in edges of leaf; roll up, jelly-roll fashion; secure with wooden picks.

water, quinoa, dill, red onion, lemon juice, olives, olive oil, kosher salt, freshly ground black pepper, feta cheese, green leaves, cucumber, cherry tomatoes

Taken from www.myrecipes.com/recipe/collard-green-quinoa-wraps (may not work)