Red Quinoa Salad With Elephant Garlic And Greens

Name: Red Quinoa Salad With Elephant Garlic And Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Red Quinoa, rinsed and drained; 2 cups Water; 2 tablespoons Olive Oil; 1 cup Green Onions, diced; 1/3 cup Elephant Garlic, sliced; 1 cup Frozen Peas; 1 teaspoon Cumin; 1 teaspoon Coriander; 1/2 teaspoon Sea Salt; 1/2 teaspoon Pepper; 4 cups Kale, chopped small; 2 cups Broccoli Florets, to garnish

Servings: persons

1 cup Red Quinoa, rinsed and drained
2 cups Water
2 tablespoons Olive Oil
1 cup Green Onions, diced
1/3 cup Elephant Garlic, sliced
1 cup Frozen Peas
1 teaspoon Cumin
1 teaspoon Coriander
1/2 teaspoon Sea Salt
1/2 teaspoon Pepper
4 cups Kale, chopped small
2 cups Broccoli Florets, to garnish

1
In a medium sauce pan, bring water a boil. Add the rinsed quinoa and bring back to a boil. Reduce the heat, cover and simmer for 10 minutes or until liquid is absorbed. Remove from heat and set aside.
2
In a large saute pan over medium heat, add the olive oil, green onions and garlic and saute for 5 -7 minutes to slightly caramelize onions. Add peas and stir to combine. Sprinkle in the cumin, coriander, salt and pepper and stir again. Add in the kale, and cook until kale is bright green and wilted. Remove from heat.
3
Meanwhile, bring water to a boil in a separate medium sauce pot. Add broccoli and return to a boil. Cook for about 2-3 minutes until bright green
4
Add the cooked quinoa to the saute pan and fold to incorporate and deglaze pan. Plate the quinoa and vegetable saute and surround the plate with steamed broccoli. Serve and enjoy! Yum!

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Red Quinoa, rinsed and drained, 2 cups Water, 2 tablespoons Olive Oil, 1 cup Green Onions, diced, and more.

Yes, Red Quinoa Salad With Elephant Garlic And Greens falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!