California Quinoa Salad Collard Wraps with Edamame Pesto {Vegan, Gluten Free}

Name: California Quinoa Salad Collard Wraps with Edamame Pesto {Vegan, Gluten Free}
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cup shelled edamame soybeans (cooked and cooled); 1 garlic clove; 1/4 cup sunflower seeds; 3-4 tbsp olive oil; 1/2 tbsp lemon juice; Optional 1- 2 tbsp chopped herbs (chive, basil, or cilantro); dash of sea salt and pepper; optional pinch of red pepper flakes to blend in; 2 to 2 1/2 cup cooked quinoa (about 2/3 uncooked); 1/2 c chopped red onion; 1 roma tomato (diced); 1/2 to 2/3 cup diced mango (peeled); 1/2 chopped red or orange bell pepper; 4 tbsp chopped cilantro; 1/3 dried cranberries or raisins; 1/3 cup sunflower seeds (raw or roasted); 2 tbsp red wine vinegar; 1/2 tsp sea salt; 1/4 tsp black pepper; 4-5 large collard green leaves