Quinoa with Collards and Corn
Active Time: 15 minutes | Total Time: 25 minutes | Serves 4 | Vegan | Gluten Free
- 1 yellow onion
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- 1 pint grape tomatoes
- 2 cups coarsely chopped collard greens
- 1 cup quinoa
- ¼ teaspoon crushed red pepper flakes
- 1 cup fresh corn kernels
- ¼ teaspoon freshly ground black pepper
Chop the onion and garlic.
In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and ¼ teaspoon of the salt. Cover tightly and cook, stirring often, until tender, 5 to 6 minutes.
Cut the tomatoes in half and stir into the onion mixture. Cover tightly and cook, stirring occasionally, until the tomatoes have softened, about 8 minutes.
Chop the collard greens. Stir into the tomato mixture and cook, stirring, for about 2 minutes to soften.
Stir in the quinoa. Add 1¾ cups of water, the red pepper flakes, and the remaining ½ teaspoon salt and let come to a boil. Cover tightly, reduce the heat to low, and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove from the heat. Let stand, covered, for 5 minutes. Stir in the corn and black pepper. Serve hot or room temperature.
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