Quinoa and Kale Rollups

The filling is made with quinoa, which is high in protein and perfect for vegans to munch out on. Quinoa has a bitter coating which protects it from critters. Normally you must rinse this coating off before using it, but in this case we are toasting the quinoa in a hot pan first which removes this bitter coating so the additional step of rinsing is not necessary.

By the way, if you haven't tried quinoa yet, what are you waiting for? You will love it -- everyone does!

The Cashew Tahini Sauce which is poured over the top of the whole shebang makes the dish.

I don't know about you, but I'm a sauce fanatic! So if you are too you might prefer to double the sauce recipe, and use half of it as the recipe calls for (before baking), leaving the other half to be heated and poured over the top after plating for the sheer creamy gustatory overload!

While there are a few steps to this recipe, none of them are difficult. In other words, the results far outweigh the time factor.

So let's take a peek at how the recipe came together.

Vegan Quinoa and Kale Rollups
Serves 3-4

8 large kale leaves, steamed for 10-15 minutes or until tender
1 1/2 cups quinoa
2 3/4 cups vegetable broth
Flavor quiinoa with: Organic Tamari or other soy sauce, Balsamic vinegar, garlic powder, onion powder, oregano, sea salt and freshly ground black pepper

Cashew Tahini Sauce:
2 large handfuls cashews
1/2 teaspoon tahini
1 Tablespoon Tamari
1 Tablespoon lemon juice
1 teaspoon miso
1 teaspoon coconut nectar, or maple syrup
1/2 cup water, or to taste

1-2 cups marinara
Breadcrumbs, to taste
Chopped tomatoes, to taste

Step 1: Set steamed kale aside. In a large pan, heat quinoa stirring ocassionally until toasted. Carefully add vegetable broth. Bring to a boil, then lower heat and simmer for 15 minutes or until tender and all the water has been absorbed. Remove lid and flavor quinoa to your liking, using suggestions as desired.

Step 2: While quinoa cooks, make Cashew Tahini sauce and set aside. Spread marinara over the bottom of a large rectangular baking dish.

Step 3: Divide quinoa into 8 portions with a spatula. Lay one kale leaf on a large plate and top with one portion of the quinoa filling. Roll tightly and place into baking dish, seam side down. Repeat with remaining kale and quinoa. Top each rollup with the sauce. Sprinkle with breadcrumbs and chopped tomatoes.

Step 4: Bake at 350 degrees, uncovered, for 20 minutes. Plate 2-3 rollups per person. If you have doubled the sauce (as mentioned above) then drizzle warm sauce over the rollups.

Serve your rollups with a crisp green leafy salad.