Jamaican inspired turkey, black bean and quinoa collard rolls

Recipe serves 3-4


  • 1 20 oz package of ground turkey
  • 2 bunches of collard greens could substitute with swiss chard and make bigger rolls
  • 1 cup diced yellow onion
  • 2 large carrots diced
  • 2 garlic cloves minced
  • 1 c cooked black beans
  • 1 cup cooked quinoa (make according to package instructions
  • 1 egg or 1 collagen egg
  • 2 tsp dried parsley
  • 1 tsp cayenne pepper
  • 1/2 tbsp cumin 
  • 1/2 tsp nutmeg
  • 2 drops thyme essential oil or 1 tsp
  • 2 tsp cinnamon 
  • 1 tbsp coconut oil 
  • 12 oz can or home made marinara sauce 
  • salt/pepper

Preheat oven to 350 F, to prepare the collards steam and then place on paper towels to dry out a bit. In a large sauce pan heat oil, onions, and carrots and sauté for 3 min. Then add the turkey, with salt and pepper and let it begin to brown. Mix in parsley, cayenne pepper, nutmeg, cumin and thyme and combine well and cook for 5 min on low.  In a 9" by 13 " pan pour half of your sauce on the bottom, assemble your rolls by using 1/4 c measurer. Fold in the top and bottom and roll in sides, and place in pan. Using remaining sauce on top and bake 30 min.