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Collard Quinoa Salad

  • Author: Erin Alderson

Ingredients

Scale
  • Salad
  • 7-8 collard leaves, de-stemmed and julienned
  • ¼ cup sunflower seeds
  • 2 watermelon radishes, sliced thinly
  • 2 carrots, sliced thinly
  • 1 cup cooked quinoa, still warm
  • ⅓ cup feta
  • Dressing
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 teaspoon fresh dill
  • ¼ teaspoon sea salt
  • ⅛ teaspoon black pepper

Instructions

  1. In a bowl, combine julienned collards, sunflower seeds, radish slices, carrot slices, and warm quinoa. In a separate bowl, whisk together ingredients for the dressing. Pour over salad and toss until everything is well coated. Let salad sit for 15-20 minutes until collards are a bit more tender.
  2. Mix in feta and serve.