MAKES 4–5 SERVINGS
AGELESS ANTIOXIDANTS
BRAIN BOOSTER
LONGEVITY LOVER
STRONG BONES
SUPER GREENS
This is another dish I love to eat about once a week. The tart taste of collards and sun-dried tomatoes blends so wonderfully with the curry flavor and smooth texture of the quinoa. It’s simple, comforting, and satisfying. Collards are also exceptionally high in vitamin K, helping to promote bone strength and increase bone density. This dish pairs well with Three-Bean Chili (here), Mac and Cheese (here), and Southern-Style Cornbread (here).
1 cup quinoa
1 teaspoon turmeric or curry powder
Pinch sea salt
1 tablespoon extra-virgin olive oil
¼ medium red onion, diced
4 garlic cloves, finely chopped
1 bunch collard greens, bottom stems removed, cut into thin strips
¼ cup halved sun-dried tomatoes (about 8 to 10 tomatoes)
¼ cup raw pine nuts
2 tablespoons nutritional yeast
1 tablespoon low-sodium tamari
¼ teaspoon cayenne pepper or dash hot sauce, to taste
QUINOA Place the quinoa and 2 cups water in a medium pot and bring to a boil. Reduce the heat to low, add the seasonings, cover, and simmer for 20 minutes or until the water is completely absorbed.
COLLARDS In a large skillet, heat the oil over medium heat. Stir in the onions and garlic, and sauté until the onions are translucent, 3 to 5 minutes. Stir in the collards and sauté for 2 to 3 more minutes or until the collards just start to wilt. Add the tomatoes, pine nuts, and seasonings and sauté for 2 more minutes. The collards should be slightly wilted and still bright green. Top the quinoa with the collards and serve immediately.