Collards and Quinoa

March 6, 2007

Collards and Quinoa

Laurel Lacher, TCSA

1 cup dry quinoa
2 cups water
1 bunch collard greens, stems removed and coarsly chopped
1 boullion cube (veggie or chicken)

Put quinoa, water, and boullion cubein a 2-quart pot and bring to a boil.
Add collards, stir, and reduce heat to simmer.
Continue cooking 10-15 minutes until quinoa is done and all of water is absorbed.

One Response to “Collards and Quinoa”

  1. Dhanya Sullivan Says:

    Also works well with amaranth. I added in raw cashews when serving and really liked it, also a touch of sea salt and a swirl of freshly ground black pepper. Now I was loving it. YUM
    Thank you!

Leave a Reply