1. Preheat your oven to 400 degrees
2. Cook the quinoa according to package directions
3. Cut your eggplant and zucchini, drizzle with olive oil, sprinkle with salt & pepper, and then roast them for 15-20 minutes
4. While your veggies are roasting and your quinoa is cooking, wash and trim the collard greens, making sure to really thin out the stem running down the back without piercing through the leaf, this is essential for rolling.
5. Blanch your collard greens in boiling water followed by ice water for 15 seconds each. I use 2 large skillets to do so. This isn’t a vital step, but I do recommend it to make the wrap more palatable and easier to digest. Dry them well before rolling
6. If you can’t find already toasted hazelnuts, toast them in a skillet for about 5 minutes, then you’ll blend them up in your pesto
7. Stir together the quinoa, kalamata olives, sliced sun-dried tomatoes

Hazelnut Pesto

1. Blend all pesto ingredients together in your food processor/blender until smooth
2. Dry your collard wraps and fill them with the quinoa mixture, roasted veggies, sliced dates, and a large spoonful (or two) of pesto- just like in the photo above
3. Fold the sides over the filling, then roll the wrap away from you. Slice diagonally and devour!