Smoky Quinoa Hash over Garlicky Collard Ribbons
Smoky Quinoa Hash over Garlicky Collard Ribbons
Serves 4-6
Preparation Time
20 minutes
Cooking Time
15 minutes
Wow–this dish sounds complicated, but its not! It is actually pretty easy and really tasty!
2 teaspoons olive oil
1 small red onion, diced
1 clove garlic, minced
1 small red pepper, diced
2 stalks celery, diced
1 teaspoon dried thyme
pinch cayenne pepper
1 package (6 oz) smoky tempeh strips, diced
2 cups cooked red quinoa
2 Tablespoons Tomato Paste
1/2 cup water
1 Tablespoon tamari
2 teaspoons apple cider vinegar
1/2 cup chopped flat leaf parsley
Gather all ingredients. Cut onion, garlic, pepper, and celery. Heat oil in a stock pot. Saute onion, garlic, pepper, celery and spices for 3-5 minutes. Meanwhile, cut tempeh and add it to the pan, sautéing until tempeh starts to brown, about 5 minutes (at this point, it should be smelling SO good!) Add quinoa and break up grains with the back of a wooden spoon.
In a small bowl, whisk together the tomato paste, water, tamari and vinegar and add it to the pan, stirring to incorporate. Cook just 5 minutes more to make sure it is all heated through. Sprinkle in parsley right before serving. Yum!
Garlicky Collard Ribbons
Serves 2-4 (2 people who like leafy greens could polish this off in one serving so be sure to double it if you want more servings or leftovers)
Collard greens are loaded with nutrition, high in minerals like calcium and high in folate, vitamin C and beta-carotene. I find that they are a User-Friendly leafy green, easy to wash, easy to cut and easy to cook. Plus, unlike some of the other greens, their taste is really mild.
1 bunch collard greens, washed
2 Tablespoons olive oil
2 large cloves garlic, minced
1/2 cup vegetable stock
1 Tablespoon lemon juice
Salt and pepper to taste
Wash collards and cut to remove stems.
Lay collard leaves on top of each other and roll up like a burrito.
Now, cut the ends off in very thin slices (ribbons). This cutting technique is called chiffanade- cutting in very thin slices.
In a large skillet or wok, heat olive oil over medium heat. Add garlic and greens and sauté until tender, about 3 minutes. Add stock and lemon juice tossing so that greens are coated. Cook until greens wilt and get tender, about 5-7 minutes. Season to taste and serve immediately with the Smoky Quinoa Hash.
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Until next week, Eat Well, Be Well and LOVE every bite!
~Jennifer
Chef Jenny Brewer MS, CNS