Collards and Quinoa – The Washington Post

This recipe is a testament to how delicious collard greens can be when cooked quickly, so tender but still vibrant. Here it’s sautéed with onions and garlic, then tossed with sweet, chewy sun-dried tomatoes and pine nuts. A sprinkle of nutritional yeast seasoned with cheese and stacked over soft quinoa seasoned with turmeric, makes for a satisfying, fast and nutritious meal.

total time: 35 minutes

Storage notes: Leftover quinoa and cabbage can be refrigerated separately or together for up to 4 days. Gently reheat until warm or set at room temperature.



Tested size: 4 servings

  • for balls
  • 1 tablespoon extra virgin olive oil

  • 1/4 medium red onion (2 ounces), cut into cubes

  • 4 garlic cloves, minced or finely grated

  • 1 package green cabbage (10 ounces), seeded and thinly sliced ​​into strips

  • 1/4 cup ½ cup sun-dried tomatoes

  • 1/4 cup (1 ounce) raw pine nuts

  • 2 tablespoons nutritional yeast

  • 1 tablespoon low sodium tamari

  • 1/4 teaspoon cayenne pepper or a pinch of hot sauce, or to taste

  • 1/4 teaspoon fine salt, plus more to taste


Make the quinoa: If the quinoa has not been pre-rinsed, place it in a fine mesh strainer and rinse it under cold water, discarding any excess water. In a medium saucepan over medium heat, mix quinoa and water and bring to a boil. Reduce the heat, stir in the turmeric, salt, and pepper, cover and simmer for 20 minutes, or until the water is completely absorbed. Lift off the fire and fluff with a fork.

Make the kale: While the quinoa is cooking, in a large skillet over medium heat, heat the oil until it shimmers. Add onions and cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Flip the cabbage and cook until it begins to wilt, two to three minutes (if the pan is dry, add a little water to help the vegetables wilt). Add tomatoes, pine nuts, nutritional yeast, tamari, cayenne pepper, and salt and cook, stirring, until cabbage is wilted but still bright green, about 2 more minutes. Taste and season with salt and/or cayenne pepper, if desired. Take off the fire.

To serve, spoon the quinoa onto a plate or divide it into individual plates, and pile the quinoa on top.

Recipe source

Adapted from “Ageless Vegan” by Tracye McQuirter with Mary McQuirter (Da Capo Lifelong Books, 2018).

Tested by Olga Masov.

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