Kalamata Collard Quinoa Salad

This kalamata collard quinoa salad couldn’t pack any more flavor into one dish. Make it for lunch, dinner, or as a side to any protein you’d like.

2 1/2 cups uncooked collard greens, 133 grams
2 tablespoons olive oil, 28 grams
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
2 cups mushrooms, diced, 230 grams
1/2 cup yellow bell pepper, diced, 70 grams
2 cups cooked quinoa
1/2 cup kalamata olive, 70 grams
salt and pepper

View the full recipe at Primavera Kitchen →