• Quinoa, cooked - 4 cups
  • Tomato sauce - 1 (15oz) can
  • Oregano, dried - 1 tbsp
  • Garlic powder - 1 tsp
  • Egg - 1 large, beaten
  • Parmesan cheese, grated- 1/2 cup
  • Collard greens - about 16 halves, take 8 large leaves and cut each half away from middle rib
  • Mozzarella Cheese, shredded - 8oz

Preheat oven to 375. Bring a large pot of water to a boil. Reduce heat to medium-low, add prepped collard green leaves, and allow to cook for about 20 minutes, until the leaves are pliable, but not falling apart. Drain, remove the leaves, and pat them dry with some paper towels. Set aside. Combine cooked quinoa, tomato sauce, oregano, garlic powder, beaten egg, and parmesan cheese. Lightly oil a 9x12 inch baking dish. Line the bottom of the dish with one layer of collard green leaves. On top of the leaves, spread a thin layer of the quinoa mix (about 3/4 cup). On top of the quinoa, sprinkle about 1/3 (of the total amount) of the mozzarella cheese. Repeat these steps two more times. The top layer is mozzarella cheese. Bake for about 30 minutes. Turn the broiler on for the last two minutes if you like your cheese a  little crispy. Allow to sit at room temperature for about 10 minutes before you cut into it.