1 cup dry quinoa, rinsed
1 onion, sliced thin
2 bell peppers, sliced thin
2 cloves garlic, minced
1 hot pepper, minced
1 bunch collards, sliced thin, rinsed
1 bunch cilantro, rinsed, chopped
Sea salt to taste
Black pepper to taste
Add quinoa and 2 cups water to small pot and bring to a boil. Reduce to a simmer and cover pot. Cook 20 minutes until tender.
In a wide skillet sauté onions and peppers in 1 tbsp olive oil for 5 minutes. Add garlic hot pepper and sauté another 3 minutes. Add collards and cover pot for 3 minutes until greens are wilted.
Turn off heat and add cilantro and squeeze 1 lime into pot add sea salt and pepper to taste and stir to combine.
Heat up tortilla in a pan then add a spoonful of quinoa then 2 spoonfuls of veggies add more lime juice if desired and wrap tortilla. Yum!