Quinoa-collard salad

Lazy BBQ side – perfectly delicious after sitting out in the sun for a bit while you’re off carousing.

3/4 cup quinoa (I used rainbow, but whatevs)
1 bunch collards
chopped green onions (to taste – green parts are less oniony)
extra virgin olive oil
1 lemon
chopped roasted garlic (to taste – could also use a bit of raw garlic)
sliced almonds
chickpeas (optional – I had some in the fridge to use up)
salt & pepper
bunch basil
cherry tomatoes

Cook quinoa and let cool. Blanch collards by plunging them (I keep the ribs in at this stage to use as handles) in boiling pot of salted water for 30 seconds or so, then immediately rinse under cool water.  Let collards dry and cool, then remove ribs and slice leaves into ribbons.  Carefully combine collard strips with quinoa, chopped green onions, splash of olive oil, juice of 1 lemon, garlic, and salt and pepper.  Taste and adjust seasonings.  Slice basil leaves into thin ribbons and carefully add just before serving. Top with sliced cherry tomatoes.

Cucumber-lime-mint salad

This cucumber-mint salad paired well with gluten free veggie falafel and chard-stalk hummus.  I used chard leaves in the falafel – great way to use every part of the chard.  Both recipes were fantastic, so I didn’t tinker much, just added a bit more more seasoning and tahini in both cases.  (well, ok – I did add chickpeas to the chard-stalk hummus to thicken it up.  shhhh.)

1 cucumber
1 lime
mint, chopped (adjust amount to taste)
1-2 green onions, green parts chopped
splash of extra virgin olive oil
salt & pepper

Slice cucumber in half lengthwise and scoop out seeds with a teaspoon.  Slice thinly, place in colander, sprinkle with salt, and leave for 30 minutes.  Rinse, pat dry with a dishtowel.  Place in bowl with juice of 1 lime, chopped mint, chopped green onion, and splash of olive oil.  Add salt & pepper to taste.  Combine and let sit in fridge for a bit if you have time for the flavors to marinate.