PP Savoy Cabbage Quinoa Wraps with Ginger Crema

Chef: Marco Knox, The Phytogenic Chef

Makes: 2 servings

Prep Time: 30 min

Cook Time: 10 min (quinoa)

Total Time: 40 min

INGREDIENTS

• 2 1/4c Frozen quinoa

• 1/3 t ground ginger

• 12c savoy cabbage

• 1 ½ carrot

• 1 ½ c purple cabbage

• 1 ½ c hummus

• 1/3 c + 2 t water

• 1/3 t garlic powder

• 1/3 t turmeric

• 1/3 t salt-free chili powder

• ¾ lime

• 1 ½ c sprouts

Optional

• Sriracha to taste

• Salt and pepper to taste

DIRECTIONS

1. Thaw and cook the quinoa according to package instructions,

2. Produce Prep – Rinse and dry all the produce. Remove the savoy cabbage leaves one by one and lay flat on a plate. Chop the carrots into matchsticks. Dice the purple cabbage.

3. Mix the crema in a bowl. Whisk together the hummus, water, garlic, ginger, turmeric and chili powder. Add extra water, if needed, to thin the crema out.

4. Assemble the savoy cabbage wraps, starting with the quinoa. Add in the fresh veggies, a drizzle of crema and a squeeze of fresh lime juice and enjoy!

Marco Knox has been cooking since he was 12 years old at his brother’s restaurant. Once he struck on his own, he worked everything from ‘fil ‘em and bill ‘em’ concepts, to 5-star dining and world-class resorts. Life and health issues, however, changed the menu. Marco, now The Phytogenic Chef, specializes in Whole Plant-Based Cuisine that saved his life. Visit him on social media and find his amazing menu planning program at: my website, Facebook, Instagram, Twitter.