This warm collard quinoa salad with fresh cherry tomatoes is a healthy great meal for lunch and dinner. It is so simple to prepare and full of nutrients.
Who doesn’t like quinoa?! It is so simple to prepare and full of nutrients. It is perfect for fresh, delicious salads and you can have it either for lunch or dinner. This salad is made with fresh collard leaves, which are one of my favorite dark green leaves and tossed with olive oil, garlic, onion, and red pepper flakes. Hum… So good. If you love warm salad, this one is perfect for you. There is no better combination than quinoa and collard to make a perfect, nutritious, and flavorful warm salad.
Now, about the recipe.
I highly suggest before cooking quinoa that you always rinse very well for about 3 minutes or so in running cold water. Quinoa has saponins, which are naturally occurring chemical compounds that some people may be very sensitive to. While some companies have pre-rinsed quinoa, I rinse it anyways. Got extra quinoa? I love making my Carrot Quinoa Salad, Sausage Quinoa Pasta, and Spring Quinoa Salad Recipe.
Now for the collard, you can cut it in slices and then wash and dry it in your salad spinner or wash and dry one leaf at the time before slicing them. Got extra collard? Try making my Kalamata Collard Quinoa Salad!
Since you are sautéing leaves, always keep the heat at low to avoid the leaves getting very soggy. As for the tomatoes, you can cut them in half or not, depending on your preference.
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Let’s check the recipe.
I really hope you enjoy this recipe and share with your friends and family if you think it is worthy.
- First, place quinoa in a fine strainer. Rinse under cold running water for 2 or 3 minutes and drain for a few minutes.
- Bring water to a boil in a medium pan, add the quinoa, a clove of garlic, and salt.
- Turn down the heat to medium-low, cover, and cook for about 15 or 20 minutes until the quinoa is fluffy.
- Remove the garlic clove from the pan, as it was only used for flavoring.
- Cut and trim the stems away from the collard.
- Stack a few the leaves on top of each other, roll tightly, and slice.
- Wash and set aside to drain.
- In a skillet, add the extra virgin olive oil over medium heat.
- Add onions, garlic, and red pepper flakes.
- Cook until the onions are soft and golden.
- Add tomatoes and cook until soft.
- Turn the heat to low and add the collard greens, stirring until wilted.
- Finally, add the cooled quinoa and stir well. Season to taste with salt and pepper.
- Make sure to wash and dry the collard greens thoroughly before using.
- Don't skip rinsing the quinoa as it helps wash away bitterness.
- To store: Store leftover collard quinoa salad in an airtight container in the fridge for up to 4 days.
- To reheat: You can quickly reheat the salad in the microwave.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Bring joy and quinoa into your life 😉
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