If you can't find already toasted hazelnuts, toast them in a skillet for about 5 minutes. Blend all pesto ingredients together in a food processor/blender until smooth.

Preheat the oven to 400°F. Cook the quinoa according to the package directions. Cut the eggplant and zucchini, drizzle with olive oil, sprinkle with salt and pepper, and then roast them for 15-20 minutes.

While the veggies are roasting and the quinoa is cooking, wash and trim the collard greens, making sure to really thin out the stem running down the back without piercing through the leaf; this is essential for rolling. Blanch the collard greens in boiling water followed by ice water for 15 seconds each. I use two large skillets to do so. (This isn't a vital step, but I do recommend it to make the wrap more palatable and easier to digest.)

When the quinoa is done cooking, stir in the olives and sliced sun-dried tomatoes.

Dry the collard wraps well before rolling. Lay each wrap flat and fill them with the quinoa mixture, roasted veggies, sliced dates, and a large spoonful or two of pesto. Fold the sides over the filling, then roll the wrap away from you. Slice in half diagonally and serve.