Imagine a salad that transports you to the sun-drenched shores of Greece with just one forkful - that's exactly what this Kalamata Collard Quinoa Salad promises! Packed with nutrient-rich quinoa, vibrant collard greens, and the bold, briny punch of Kalamata olives, this dish isn't just a meal, it's a culinary adventure that will revolutionize your approach to healthy eating. Whether you're a health-conscious foodie or someone looking to spice up their lunch routine, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 bunch collard greens, chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by rinsing the quinoa under cold water in a fine-mesh strainer. This helps remove any bitterness from the quinoa.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
- While the quinoa is cooking, prepare the collard greens. Rinse the collard greens thoroughly under cold water to remove any dirt or grit. Remove the tough stems and chop the leaves into bite-sized pieces.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped collard greens to the skillet and sauté for about 5-7 minutes, or until the greens are tender and wilted. Season with salt and pepper to taste.
- Once the quinoa has finished resting, fluff it with a fork and transfer it to a large mixing bowl. Add the sautéed collard greens, sliced Kalamata olives, and crumbled feta cheese to the bowl.
- In a small bowl, whisk together the remaining olive oil and red wine vinegar. Pour this dressing over the quinoa salad and toss gently to combine all the ingredients.
- Season the salad with additional salt and pepper to taste, if desired. Serve the Kalamata Collard Quinoa Salad warm or at room temperature.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy your healthy and flavorful Greek-inspired dish!
Tips
- Rinse your quinoa thoroughly to remove its natural coating (saponin) which can cause a bitter taste.
- For extra flavor, toast the quinoa in a dry pan for 2-3 minutes before cooking to enhance its nutty profile.
- Make sure to remove the tough stem from collard greens for a more tender texture.
- Use high-quality extra virgin olive oil and aged red wine vinegar to elevate the dressing.
- Let the salad sit for 10-15 minutes after dressing to allow flavors to meld together.
- For a protein boost, consider adding grilled chicken or chickpeas.
- This salad tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 30g
Protein: 12g
Fat: 20g
Saturated Fat: g
Cholesterol: 15mg