Sometimes left-over food is not my favorite thing, especially after I've had it for more than one or two days in a row. This means I'm always coming up with interesting things to do with left-overs. Day-old cooked quinoa is great for making pie crusts, so I created this Collard Pie with a quinoa and cornmeal crust. The crust contains cooked quinoa, cornmeal, eggs, butter and some white wine. The filling includes collard greens, fresh oregano, thyme, and parsley as well as yellow bell peppers and mozzarella cheese.
 
 


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