Making Rainbow Collard Wraps with Peanut Butter Dipping Sauce is straightforward. Follow these simple steps:

1. Prepare the Collard Greens: Carefully remove the thick stem from each collard green leaf. Blanch the leaves in boiling water for 30 seconds to make them more pliable. Transfer to an ice bath to stop cooking.

2. Prepare the Vegetables: Wash and slice all the vegetables (carrots, bell peppers, cucumber, red cabbage, and avocado) into thin strips.

3. Make the Peanut Butter Dipping Sauce: In a small bowl, combine the peanut butter, soy sauce, maple syrup, rice vinegar, and sesame oil. Mix well. Add water gradually until you reach your desired consistency.

4. Assemble the Wraps: Lay a collard green leaf flat on a clean surface. Start layering the shredded carrots, bell peppers, cucumber, red cabbage, avocado, and quinoa (if using) in the center of the leaf.

5. Roll the Wraps: Fold the sides of the collard green leaf over the fillings, then roll tightly from the bottom up, like a burrito. Repeat this process with the remaining leaves and fillings.

6. Slice and Serve: Cut the wraps in half diagonally for easier eating. Serve with the peanut butter dipping sauce on the side.