Carefully trim the thick stem from the collard green leaves. You want to make it thinner so the leaf is more pliable, but don't cut it all the way off.

Lay a collard green leaf flat. Arrange your fillings (carrots, bell pepper, cucumber, cabbage, quinoa/rice if using, and cilantro) across the lower third of the leaf.

Fold the sides of the collard leaf inward, then tightly roll from the bottom up to create a wrap.

Repeat with the remaining collard leaves and fillings.

In a blender or food processor, combine all the peanut sauce ingredients: peanut butter, soy sauce, rice vinegar, water, honey, and minced garlic.

Blend until smooth and creamy. Add a little more water if needed to reach desired consistency.

Serve the rainbow veggie roll-ups with the peanut dipping sauce on the side.