Collard Confetti Salad - Suwannee Rose

Here’s the collard forest.

I plant enough for us and friends and rabbits. It’s so nice to look out there and think of all the trips to the grocery store they save me.

I love quinoa salads (tropical quinoa salad, harvest quinoa salad). They’re great because you can eat them hot or cold, they’re easy to pack and eat on the go, and they’re a complete meal.

This one has a Tex-Mex thing going on: bright veggies, beans, cilantro, lime, and some crispy tortilla strips. It’s like a healthy salad that came from a piñata.

We aren’t bored with all these collards yet, but I’m always looking for new recipes. If you have any, please share!

Collard Confetti Salad

2015-04-12 07:59:24

Save Recipe

Ingredients

1 cup quinoa
2 cups broth or water
2 corn tortillas
3 tablespoons coconut oil (divided)
1 small onion, diced
1 cup diced sweet peppers
10 collard leaves, tough stems removed and chopped into 1-inch pieces
1 cup corn
1 cup black beans
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
pinch of cayenne
salt and pepper
juice of 1 lime
1 avocado, diced
2 green onions, thinly sliced
handful of chopped cilantro

Instructions

Cook the quinoa: Bring 2 cups of broth or water to a boil in a medium saucepan. Add the quinoa. Cover and reduce the heat to low and cook for 10-15 minutes, until the quinoa is cooked and the liquid is absorbed. Remove it from the heat and set aside.
Heat the oven to 400. Slice the tortillas in half and then slice in the other direction into ¼-inch strips. Toss the strips with 1 tablespoon of coconut oil and a pinch of salt. Place them on a baking stone or a baking sheet lined with parchment or a silicone baking sheet. Bake for 8-12 minutes, stirring half-way, until they are crisp and golden. Transfer them to a plate.
Heat 2 tablespoons of coconut oil in a large skillet over medium-low. Add the onion. Cook, stirring occasionally and reduce the heat if it starts to brown. Once it's translucent, add the peppers and continue to sauté until they become soft. Add the collards. Once they start to wilt, add the corn, black beans, cumin, paprika, and cayenne. Stir in the quinoa and lime juice. Add salt and pepper to taste. Top with tortilla strips, diced avocado, and cilantro.

Notes