Cook Quiona in a pot with a lid.
While Quiona is cooking chop up the organic leaves.
Mix in the chopped kale when Quiona is finished.
When scallops are done cut them into smaller pieces. However small you wish them to be. Add them to the already mixed Quiona and kale.
Place one sheet of rice paper on a plate. Sprinkle some water on it until the whole sheet has become wet. ( make sure it's not drenched just lightly damp)
Place the kale, Quiona, scallop mix in the middle of the sheet as you would a burrito. Fold the sides just like a salad wrap or burrito and finally fold the ends in to make sure there are no openings where the mixture can get out.
You can have one or continue the wrap process until you've used all the mixture.(I still had tons left after I made those four).
I like to pair it with gluten-free Tamari sauce!
It's really simple and it's low calorie!
1 cup Kale: 35 calories
3 oz Scallops: 95 calories
1/2 cup Quiona Barley blend: 110
4 sheets rice paper: 80
About 320 calories for a meal.