Warm Collard Quinoa Salad
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.
Servings 4
Calories 103kcal
Ingredients
For the Quinoa
- 1 cup of quinoa
- 2 cups of water
- ½ tsp of salt
- 1 garlic clove pealed
For the sauté collard greens
- 1 bunch collard greens
- 3 garlic cloves minced
- ½ onion diced
- 1 cup cherry tomatoes
- 1 tsp extra olive oil
- Red pepper flakes to taste
- salt ground black pepper
Instructions
- 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.
Notes
- 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
Serving: 1/4 | Calories: 103kcal | Carbohydrates: 15g | Protein: 4g | Fat: 3g | Sodium: 401mg | Potassium: 309mg | Fiber: 4g | Sugar: 5g