Linden wraps with tomatish-quinoa and herbs de Provence

I love using linden leaves to wrap grain dishes. In my former blog post I shared tips on how to harvest and prepare them. 

Here is another idea for using a simple and delicious quinoa with dried watermelon (or any other garnish that you have at hand) wrapped in this heart-shaped leaves.

Ingredients

2 cups cooked quinoa 

1 tbsp finely ground herbs de Provence (bay leaves, thyme, sage, marjoram, oregano, rosemary)

1/2 tbsp sea salt

Fresh basil (optional)

1/3 ts szechwan pepper (ground)

zest of 1/3 lemon

2 tbsp lemon juice

3 tbsp tomato passata

Linden leaves (fresh or in brine) - see 

Add all ingredients together and use either your hands or a kitchen processor to make sure to get a nice sticky texture that is easier to use in the little wraps. If the quinoa is on the side of almost over cooked, it will naturally get thicker and gluey when you bring all ingredients together. If not, you can blend it all quickly on the food processor, or you can add one tbsp of ground flax seed to it - or psyllium husks, or anything that helps it get a little bit sticky. 

Place one linden leaf on a plate or cutting board, add a little spoon of the quinoa and any extra vegetable such as asparagus, marinated tofu, pistachios, cranberries or anything extra to add contrast, sweetness and/or texture to the wraps. In the picture above I used dried watermelon and it was totally yummie.

Wrap each leaf in the way you’d wrap vine leaves. Keep them refrigerated until serving time.