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Place the rinsed quinoa, broth, smoked paprika and cumin in a medium saucepan and bring to a boil.
Lower the heat, place a lid on the saucepan and allow to simmer for 15 to 20 minutes or until all of the liquid has been absorbed.
In a separate pan, heat the black beans until warm.
Wash the collard leaves and place them face down on a cutting board.
Using a knife, thinly shave off the stem, focusing on the thick end.
Flip the leaves over and divide the quinoa, beans and chicken among the four leaves.
Add any additional toppings and roll up like a traditional burrito.
Cut the burritos in half and slide a toothpick through the middle to hold them together.