Tumeric-spiced Collard Green Rolls

In a medium saucepan, boil water and blanche the collard green leaves. (To blanche means to place leaves into boiling water for one minute, then remove and place under cold water for a minute.) Dry cooked leaves and lay flat to continue to air dry.

Mix the coconut milk and the turmeric in a bowl and set aside.

Heat the coconut oil in a skillet. Add the garlic and cook one minute. Next, add the onion and cook 2-3 minutes until onion starts to turn translucent. Add the bell pepper and continue to cook another 3 minutes just until the bell pepper starts to soften.  Add the quinoa, and mix well.

Add the coconut milk mixture and simmer for 10-15 minutes. Spoon the vegetable quinoa mixture equally into each collard leave, then roll collard into a wrap, securing each one with a toothpick. Serve immediately.