There are two superstars to this Nutrient-Rich Salad- collard greens and quinoa. These two independently rank in world’s healthiest foods. Together, their forces hail as king and queen of fiber, calcium, iron, magnesium and a good source of protein to boot. What does this mean…?
Health benefits breakdown:
high fiber count in both collard greens and quinoa ensures ideal digestion
calciums found in cruciferous vegetable (collard greens) keeps osteoporosis at bay
iron is essential for life as they carry oxygen and removes toxins from cells
magnesium maintains one’s energy while relaxing the nerves
protein = comprised of 20 amino acids – of that, 10 are essential and 10 are nonessential. Despite 4 grams of protein per cup, collard greens contain incomplete proteins; hence this recipe is created with complete protein player = quinoa. Quinoa contains all of the essential amino acids that are required in building muscle.
I can go on for days about the health benefits of collard greens and quinoa but I am moving on to rave about how delicious this dish is. This is hardly your “normal” salad. It has a crunchier bite, but not as tough a bite as kale, feels luxurious on tongue but light in the stomach. What gives this salad the velvety divine texture is in massaging of the avocado into the green leaves. The secret ingredient? = soybean paste. It kicks in the curious oomph factor that will have your served guests playing guessing games and asking for more.
To kick quinoa up a notch – yes, it is possible – while soaking, toss a few strands of dried wakame pieces. Wakame is a nutrient dense sea vegetable often found in Korean and Japanese cuisine. They are excellent in keeping thyroid glands balanced and contain loads of iodine, responsible for converting food into energy.
Have it straight-up after made, keep it in the fridge if you like your salad on the cooler side or preparing it ahead of time for the next day’s nutritious lunch. Bonus factor: This salad can be made ahead of time and be kept in the fridge for days without it going soggy.
- 18 leaves of collard greens
- 1 cup of red quinoa
- 1 cup of white quinoa
- few strands of dried wakame (optional)
- 1 avocado
- 1 tbsp fermented soybean paste
- 2 tbsp pumpkin seeds
- 2 tbsp walnuts
- 1 tbsp hemp seeds
- 1 tbsp sesame seeds
- salt to taste
- and ingredients of the Essential Dressing (click here for recipe)
- In a pot, soak red and white quinoa in 4 cups of water with few strands of dried wakame for 30 minutes.
- Bring pot to boil then simmer for 12 minutes. Set aside to sit and cool.
- Chop collard greens into bite size pieces. Toss in a large mixing bowl.
- Add to bowl: avocado, soybean paste, cooled quinoa with wakame and and the Essential Dressing.
- Massage all ingredients together, including the Essential Dressing (with hand ^^) especially paying attention to mash the avocados to coat collard greens and quinoa.
- Enjoy ^^
Enjoy with coconut butter, nut butter, or honey. It’s absolutely guilt-free and uber delicious!