Go Back

Warm Quinoa Salad w/ Roasted Black Radishes, Kabocha Squash, & Sautéed Collard Greens

Print Recipe

Ingredients
  

INGREDIENTS

  • 1 bunch black radishes quartered
  • 1 lb blue kabocha squash cut into 1/2 inch slices
  • 4 tbsp extra virgin olive oil plus more for dressing
  • 4 thyme sprigs
  • sea salt
  • black pepper
  • 1 1/2 cups uncooked quinoa
  • chicken broth for cooking quinoa
  • 1/2 purple onion sliced
  • 4 garlic cloves minced
  • pinch red pepper flakes
  • 1 bunch collard greens about 12 large leaves, roughly sliced.
  • 1/2 cup water
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup dried cranberries
  • juice from 1/2 lemon

Instructions
 

DIRECTIONS

  • Preheat oven to 400 degrees.
  • Prepare quarter black radishes and slice squash into 1/2 inch pieces.
  • Place on baking sheet and add thyme sprigs. Drizzle with 2 tbsp olive oil and sprinkle with salt & pepper.
  • Roast for 20 minutes, flip everything over, and roast for another 20 minutes.
  • Remove from oven and put aside.
  • While vegetables are roasting, cook quinoa according to package instructions, using chicken broth instead of water. When cooked, remove from heat and keep covered.
  • While quinoa is cooking, slice purple onion and sauté in 2 tbsp olive oil.
  • Add garlic and a pinch of red pepper flakes and cook until fragrant.
  • Add sliced collard greens.
  • Toss well, add 1/2 cup water, and cover.
  • Steam until greens are tender, about 10 minutes.
  • Place quinoa in a large bowl. Layer collards and roasted veggies.
  • Sprinkle with pumpkin seeds and cranberries.
  • Drizzle juice from 1/2 lemon and olive oil and salt and pepper to taste.
  • Alternatively, use dressing of your choice.