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Quinoa with Collards and Corn

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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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