Creamy Coconut Quinoa and Greens (Vegan, GF)
This savory, creamy quinoa and greens is a versatile side dish, but also filling enough to be a main. Coconut milk adds creaminess to this flavorful quinoa dish.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 heaping tablespoon miso paste or substitute with ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼-1/2 teaspoon black pepper
- 2 tablespoon nutritional yeast optional
Greens
- 2 tablespoon avocado oil
- 2-3 cloves garlic minced
- 8 collard green leaves about 1 bunch
- 4-5 cups chopped kale leaves de-stemmed
- pinch of salt
- ground pepper
Instructions
- Wash and trim collard greens, removing the stems. To cut them, you can stack a couple leaves on top of each other, roll them, and slice these rolls, making thin ribbons (chiffonading.) Make sure your kale is de-stemmed and cut into smaller pieces as well.
- Sauté minced garlic in oil in a saucepan over medium-high heat, 1-2 mins, until fragrant. Add kale, collard greens, and some salt and pepper. Sauté for 5-6 mins and remove from heat.
- Rinse and drain dry quinoa. Put quinoa and vegetable broth in a pot and bring to a boil. Lower to a simmer and add in miso paste, garlic powder, and onion powder. Cover and cook for 10-12 mins, until most of the liquid has been absorbed.
- Add coconut milk, cooked greens, nutritional yeast if desired, and salt and pepper to taste. Combine and cook for about 5 more mins before serving.
Nutrition
Serving: 1gCalories: 573kcalCarbohydrates: 75gProtein: 29gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 10gSodium: 746mgFiber: 31gSugar: 11g
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