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Kalamata Collard Quinoa Salad Photo

Kalamata Collard Quinoa Salad Recipe

Olivia Ribas
Kalamata Collard Quinoa Salad is full of healthy greens and delicious vegetables. Vegan and spicy!
5 from 1 vote
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Prep Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 485 kcal

Ingredients
  

  • 2 1/2 cups Uncooked Collard Greens 133 grams
  • 2 tablespoons Olive Oil 28 grams
  • 2 cloves Garlic Minced
  • 1/2 teaspoon Crushed Red Pepper Flakes
  • 2 cups Mushrooms Diced, 230 grams
  • 1/2 cup Yellow Bell Pepper Diced, 70 grams
  • 2 cups Cooked Quinoa
  • 1/2 cup Kalamata Olives 70 grams
  • Salt and Pepper

Instructions
 

  • Cut and trim the stems away from the collard greens.
  • Stack a few the leaves on top of each other, roll tightly and slice the leaves.
  • Wash and set aside to drain.
  • In a saucepan, add the extra virgin olive oil over medium heat.
  • Add garlic and red pepper flakes and cook for about 30 seconds.
  • Add mushroom and yellow pepper. Cook until the mushrooms are soft, about 7 minutes or so.
  • Turn the heat to low and add the collard greens, stirring until wilted.
  • Finally, add the cooled quinoa and kalamata olives and stir well.
  • Season to taste with salt and pepper.

Notes

Nutrition

Calories: 485kcalCarbohydrates: 69gProtein: 16gFat: 15gSaturated Fat: 2gSodium: 869mgFiber: 11gSugar: 4g
Keyword Easy, Easy Dinners, Healthy, Healthy Eating, Lunches, Quinoa Salads, Salads, Side Dishes, Simmered, Spicy, Vegetables, Vegetarian
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