Quinoa & Shiitake Stuffed Collards with Goat Cheese
INGREDIENTS
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2 tablespoons olive oil
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2 shallots, finely diced
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4 cups shitake mushrooms, sliced & stems removed
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2 cups cooked quinoa
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2 tablespoons parsley, finely chopped
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10-12 collard leaves, bottom tough part of rib removed.
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Tomato Sauce: note you will probably have extra sauce leftover. Save it and use on pasta or your omelette in the morning! You can never have too much pasta sauce.
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2 tablespoons olive oil
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2 garlic cloves
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½ tsp red chili flakes
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2 (28 ounce) can organic tomatoes
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