Hearty Holiday Quinoa Recipe

This is one of my favorite flavor combinations and I find it particularly delicious once the temperature starts to drop.

It’s easy to crave heavier (and often unhealthy) foods once it becomes cold, so try this filling and nutritious meal to help your cravings and keep you smiling and warm!

Ingredients

  • 3 cloves garlic, smashed and chopped fine
  • 1/4 cup good extra-virgin olive oil (preferred: Lucini Italia)
  • 1 bunch collard greens, washed and chopped
  • 1 can canellini (white) beans (throughly rinsed)
  • 1 can marinated sun-dried tomatoes, chopped (reserve oil)
  • 1/4 cup white wine (optional)
  • 1/4 cup grated pecorino cheese (optional)
  • 1 cup quinoa
  • 1.5 cups coconut water (preferred: ZICO Natural)
  • salt and pepper to taste

Directions

Warm oil in medium sauce pan and add chopped garlic for 1 minute.

Add chopped collard greens, salt and pepper to taste and stir the greens until covered lightly in the oil for about 4-5 minutes.

Add beans and tomatoes and stir well.

Mush some of the beans to get a nice sauce consistency.

Sauté for 8 minutes. Add wine and cook on medium heat for one minute then stir in pecorino cheese.

Meanwhile, bring quiona to a boil in the coconut water with a good drizzle of the leftover oil from the sundried tomatoes and a good pinch of salt. Once boiling, stir and bring to low heat and cover for 15 minutes or until cooked through and fluffy.

Mix quinoa and bean mixture.

Top with additional cheese if desired and enjoy!

Ready to learn more about how to unlock the power of food to heal your body, prevent disease & achieve optimal health? Register now for our FREE Functional Nutrition Webinar with Kelly LeVeque.

Kathryn Budig

Yoga Teacher & Best-Selling Author
Kathryn Budig is an internationally celebrated yoga teacher and author known for her accessibility, humor, and ability to empower her students through her message, "aim true." She is a warrior for self-acceptance, honesty, and helping her students and readers find true balance.
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Kathryn Budig

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