Cookbook

Collards and Quinoa

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Ingredients

  • 3/4 cup quinoa
  • 1.5 cup eau
  • 1 tsp turmeric, ou curry
  • poivre
  • 1 Tbsp huile d'olive
  • 1/4 moyen oignon rouge, en des
  • 3 gousses ail, presses
  • 1 bunch collard greens, en lanieres
  • 1/4 cup sun dried tomatoes, en 2
  • 1/4 cup pinions
  • 2 Tbsp nutritional yeast
  • 1 Tbsp tamari
  • 1/4 tsp cayenne

Instructions

Rinse the quinoa, drain well. Combine quinoa and water and bring to a boil. Stir in turmeric and pepper, cover and simmer for about 20'. Remove from heat, fluff with a fork.

Collards: in a large skillet, heat oil. Add the onions and cook, stirring, until softened, about 3'. Add garlic and cook, stirring, until aromatic, about 1'. Stir in the collards, and cook until they start to wilt, 2-3'. Add the tomatoes, pine nuts, yeast, tamari, cayenne and cook, stirring, until the collards are wilted but still bright green, about 2' more. Remove from the heat. To serve, spoon the collards onto the quinoa.

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