I can’t recall the first time I tasted quinoa but it has become a regular and delicious staple in my life. I prefer the white quinoa personally but I know whole bunch of you that like the red crunchy quinoa better so feel free to use either kind in this recipe. This recipe was born out of using whatever I had in the fridge that day and it’s so simple to prepare! Oh and this wraps up perfectly in nori by the way for all you nori lovers out there.
Let me know if anyone tries it. I would love to get some feedback.!
Ingredients:
1 cup of quinoa
1 Half or whole chopped white onion (depends on how much you dig onion)
3 stalks of celery chopped
2 large collard greens leaves
2 large kale leaves
1 or 2 vegan sausage links (I LOVE Field Roast sausage brand. They are soy free! You can find them at whole foods)
Curry powder
Cayenne pepper
Sea salt
Instructions:
-Sauté chopped onions in 1 tablespoon of water over medium heat. Add water, 1 tablespoon at a time as needed as the onion absorbs all the water. Sauté for 5 minutes or until onions are tender.
-Add 1tsp curry powder, 1/2 teaspoon of cayenne pepper, and 1/2 teaspoon of sea salt. Mix well.
-Add chopped celery and mix well. Reduce heat and simmer with a lid for 6 minutes or until celery becomes tender.
-While mixture is simmering, cut off collard green leaves from stems. I like to layer the collard green leaves on top of each other, roll them up and then use a knife to slice it. This creates long thin collard green pieces.
-Cut up kale leaves the same way.
-Slice vegan sausage links and toss into the onions and celery. Mix well. Simmer for 2 minutes.
-Add collard green slices and mix well. Simmer for 1 minute.
-Add kale leaves and mix well, cover and simmer for 2 minutes. Promptly remove from heat.
Set aside.
Cook the cup of quinoa and add the onion veggie mixture to the cooked quinoa.
Stir well and enjoy!!!
A few tips:
This recipe would work well with any veggies you have so feel free to add more if you like or completely different ones than the ones I mentions.
This recipe requires keeping an eye over the sauté veggies because it can burn easily since i use water instead of oil to sauté. The result is much lighter and just as filling and/or satisfying as using oil.
Collard greens and kale are loaded with phytochemicals and all around green goodness for your body. If you heat these magnificent vegetables for more than a few minutes, they start to lose their nutrients. So keep an eye on them so that you can pack in all the green goodness!. They wilt very quickly so as soon as you see the wilting happening, time to boogie and remove from heat.
