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Fill a small pot with 1 cup of water and bring to a boil. Once boiling, add the quinoa and turn down to a simmer. Cook quinoa for 15-20 minutes, until no water remains. Allow quinoa to cool. Toss the cooked quinoa together with all the other ingredients except for the collard greens and sprouts. Firmly massage the salad to mix the ingredients and break down the kale. Bring a large pot of water to a boil. Submerge the collard leaves 3-4 at a time for 30-45 seconds to blanch them. Remove when they become bright green and begin to wilt, and place them in a strainer to drain. Lay the collard greens flat and fill them with the salad. Fold over the ends and roll the collards. Refrigerate to store.
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Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure leaf lard — flakiest pie crust, traditional frying, tamales
Record your recipes and experiments — organized cooking journal