Some days when I’m thinking up dinner, I get bored.  I get bored because I eat the same things over and over and over and over.  Yogurt.  Check.  Berries.  Check.  PB&J.  Check.  It’s those nights, that I’m left with either a wonderfully creative dinner…

Or an inedible mess.

Fortunately for me, last night was one of the luckier times.

Collard-Quinoa Wrap-ups

Ingredients:*

  • 8-10 large Collard Green leaves (or other harty/strong greens like cabbage)
  • 2 cups Tomatoes (fresh or canned)
  • 2 Zuchini
  • 4-5 Spring Onions
  • 3 cloves Garlic
  • 2 cups Quinoa (cooked)
  • Olive oil
  • 3 Tsp Red Wine Vinegar
  • 3 oz. Goat Cheese
  • Salt and Pepper to taste

*Note: I used all local produce and cheese.  Now to find local quinoa.

1. Wash collards and trim hard center stalks.

2. Blanche the stalks in bowling hot water until they become a bright green.

3. Lay the collards on a paper towel and allow to dry.

4. Combine tomatoes, garlic, and red wine vinegar in a blender or food processor…

5. …and blend until they look like this.

6. Heat the olive oil in a pan and add chopped zucchini, cooking until zucchini begins to soften.

7. Add chopped spring onions to zucchini and cook for 3 to 4 more minutes.

8. Add half of the tomato mixture, cooking until tomato sauce is reduced to paste consistency.

9. In a large bowl, combine quinoa and zucchini mixture.

10. Spoon zucchini mixture on to collard leaves and wrap up, rolling them as you would egg rolls or a burrito.  Line wraps in an oven safe dish.

11. Top the wrap-ups with the remaining tomato mixture and goat cheese. Bake at 375 for 15-20 minutes.

12. Enjoy! :)

Now, I would be lying if I said I actually ate these for dinner last night.  Because I didn’t.  Instead, while they were cooking, I got hungry and filled up on potato chips and rainbow sherbet.  Yum.  And that, ladies and gents, is why I’m happy to be an adult.  Dinner. of. champions.

Alrighty…I’m now off to test drive some real slick fast beauties.  Details and pictures of my new ride tonight.