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.