The Pioneer Woman Tasty Kitchen
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Quinoa and Greens

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Perfect side dish for a spring barbecue. Goes great with chicken or fish. Light and gluten free!

Ingredients

  • 2 cups Vegetable Broth
  • 1 cup Quinoa
  • 2 Tablespoons Olive Oil
  • ½ whole Onion, Diced
  • 2 whole Garlic Cloves, Chopped
  • 1 dash Salt
  • ¼ teaspoons Fresh Ground Pepper
  • ½ cups Dry White Wine
  • 1 dash Hot Sauce, Optional
  • 4 cups Greens (collard, Mustard, Spinach)
  • ¼ cups Grated Parmesan Cheese

Preparation

In a large pot bring your vegetable broth to a boil. Add your quinoa and bring back to a boil. Reduce heat and cover for 15 minutes or until all liquids have been absorbed. “Fluff” with a fork, cover and set aside.

In a large saucepan heat your olive oil over medium low heat. Add your onion, garlic, salt and pepper. Cook on medium-low heat until soft and fragrant, about 4-5 minutes. Add you wine and hot sauce. Bring to a gentle boil, 1-2 minutes (you do not want to reduce this – but simply get it very hot). Add your greens, toss to coat with wine and onion mixture. Cook for 2-3 minutes and add your cooked quinoa to your pan. Cook for another 3-4 minutes. Check your seasoning. You may want to add a touch more salt and pepper. Finally add your parmesan cheese, toss everything together and serve.

One Comment

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LeahS on 4.21.2011

Can’t wait to try this, I love quinoa.

One Review

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jennyandcompany on 1.28.2013

This was delicious! I was hunting for a recipe to use the collard greens in my csa box this week, but didn’t want just a pile of green mush. I was just thinking that quinoa would be a good match for the texture when this came up. Very glad I found it!

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