Collard Quinoa Salad
Collard Quinoa Salad
Collard Quinoa Salad
Collard Quinoa Salad

This is going to be another quick post. I was supposed to go see the ortho doctor but thanks to a misplaced disc of  x-rays, I am still in a cast through my elbow and typing is a pain (I just started using text dictation, which is a hoot but not helping fully.) This salad is a combination of three things: a need for a giant salad, beautiful produce from the farmers’ market, and leftover collards from a cookbook recipe. I really love collards in this context. The lemon juice and warm quinoa helps to soften the collards and pairs well with the lightness of radishes and sunflower seeds.

  • Salad
  • 7-8 collard leaves, de-stemmed and julienned
  • ¼ cup sunflower seeds
  • 2 watermelon radishes, sliced thinly
  • 2 carrots, sliced thinly
  • 1 cup cooked quinoa, still warm
  • ⅓ cup feta

Dressing

  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 teaspoon fresh dill
  • ¼ teaspoon sea salt
  • ⅛ teaspoon black pepper
  • In a bowl, combine julienned collards, sunflower seeds, radish slices, carrot slices, and warm quinoa. In a separate bowl, whisk together ingredients for the dressing. Pour over salad and toss until everything is well coated. Let salad sit for 15-20 minutes until collards are a bit more tender.
  • Mix in feta and serve.

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