Add the peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic to the container of a blender or food processor. With the motor running, slowly pour ¼ cup of water at a time through the chute until the mixture is creamy and reaches the desired consistency. Adding more water will make the peanut sauce thinner and less will make it thicker. Start with the minimum amount. You can add, but cannot take away.
Add the peanut sauce to a serving bowl and stir in chopped peanuts, if desired.
Store in an airtight container in the refrigerator up to a week.
Prepare the Roll-ups:
Cut the stems off of the collard leaves until you have about 6 to 8 inches of the leaf and stem remaining.
Smear about two tablespoons of the hummus onto collard leaf. Top the hummus with some of the quinoa, then arrange the chopped vegetables on top. Sprinkle with a few peanuts (optional).
To roll up, treat the collard leaf as if it were a tortilla and you are wrapping a burrito. With the stem end of the collard leaf in front of you, begin by folding in the sides. Keep the side pulled in and use your thumbs to bring the stem up over the sides. Continue to pull the bottom of the collard leaf tight and use it to roll over and wrap the filling and the sides of the leaf. Roll one or two more times until the leaf is securely wrapping up the filling. Secure the leaf with a toothpick, as needed.
Serve with the peanut sauce and extra peanuts and cilantro, if desired.
The video shows the Rainbow Roll-Ups without curry hummus, quinoa or rice. Add those ingredients before topping with the cut vegetables.If the collard leaves are too stiff, you can steam them. However, I didn’t see a need to.The rainbow roll-ups will keep two days in the fridge. A quick easy grab-and-go lunch!A great toolset to have handy in the kitchen is this Tasty 3 piece peeler set. The shredder works great for shredding the cucumber and carrots and saves a lot of chopping time!
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