Some time ago my friend Jill Nussinow, known as The Veggie Queen, invited me to contribute a few recipes to her book Nutrition CHAMPS. I wanted to add something for the greens section, so I shared this Collard Green and Quinoa Taco Filling.
CHAMPS is Jill’s helpful acronym: cruciferous vegetables, herbs and spices, alliums, mushrooms, peas, beans and lentils, and seeds and nuts. Adding just a few of these food groups to everyday meals boosts nutrition and variety.
The book collects 200 recipes from 45 contributors — cookbook authors and bloggers — with options from raw breakfasts to cooked desserts. Most recipes are low in fat, and many are gluten-free, soy-free, or oil-free. Each chapter centers on one food category and includes an introduction, tips, and helpful sidebars.
I think Nutrition CHAMPS is a great resource for anyone wanting to add more nutrient-dense foods to their meals or to expand their recipe rotation with healthy, creative dishes.
What’s your go-to nutrient-dense recipe?
Collard Green and Quinoa Taco in Nutrition CHAMPS
6 servings
This recipe is a favorite because it’s flexible. Have leftover rice or millet? Substitute for the quinoa. No red pepper on hand? Use a green pepper or toss in last night’s cooked vegetables. Collards work wonderfully here, but any quick-cooking green will do. It’s an easy way to turn leftover ingredients into a flavorful taco filling.
Ingredients
- 1/2 to 1 cup broth or water, divided
- 1/2 small onion, about 1/2 cup
- 1/2 medium red bell pepper
- about 1/2 cup (additional vegetables if desired)
- 3 cloves garlic, minced
- 1 1/2 cups cooked quinoa
- 1 1/2 to 2 teaspoons ground cumin
- 1 1/2 to 2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 1 1/2 cups chopped collards
- 1/4 cup nutritional yeast flakes
- Salt, to taste
Instructions
- Warm a few tablespoons of broth or water in a large skillet over medium heat. Add the onion and sauté until translucent. Add the red pepper and a little more broth if the pan begins to dry. Cook about 5 minutes, until the peppers are tender.
- If the pan is dry, add more broth so nothing sticks. Stir in the cooked quinoa, cumin, chili powder, and smoked paprika. Cook and stir until excess liquid mostly evaporates. Then add the chopped collards and nutritional yeast.
- Cook 2–3 minutes more, until the collards are tender. Season with salt, taste, and adjust spices as needed. Serve in baked taco shells, soft tortillas, whole wheat burritos, or gluten-free alternatives.
- Top with lettuce, tomatoes, avocado, or salsa. If you prefer to skip shells, this filling also makes a tasty, nutritious salad topping.
Nutrition Information
Amount Per Serving
Calories 103Sodium 273mgCarbohydrates 16gFiber 5gSugar 2gProtein 8g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram.
