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Note: when making a risotto it is important to continually stir mixture.
1. Over medium heat in a large heavy-bottomed soup pot, heat 1 tbsp olive oil then brown onions.
2. Add in chili flakes, kale and collard green stems and cook for 15 minutes. Add quinoa, cooking for 5 more minutes. Then mix in collard leaves and cook for 5-8 minutes more.
3. Turn heat to medium-low and slowly begin to ladle in half of the hot stock 1/4 cup at a time. After adding each ladle of stock, stir mixture until liquid has been partially absorbed, about 5 minutes per 1/4 cup. When half of the
stock has been added, stir in beans. Continue to ladle in remaining hot stock, 1/4 cup at a time.
4. When stock is absorbed and quinoa feels tender but not mushy, turn heat off and add remaining olive oil, shredded cheese, salt and parsley. Stir well and allow to rest 5-10 minutes before serving.
Serves 4
Shop Ingredients
![Earths Choice - Extra Virgin Olive Oil](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00677403511626.jpg)
![Kale - Organic Lacinato, Fresh](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00763641946273.jpg)
![Collard Greens - Organic, Frsh](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/94614.jpg)
![Cabbage - Green, Organic](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/94069.jpg)
![Imagine - Organic Vegetable Broth Low Sodium](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00084253242950.jpg)
![L'Ancetre - Emmental Swiss Cheese Organic](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00778177499605.jpg)
![Parsely - Bunched Organic, Fresh](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/94899.jpg)
Directions
Note: when making a risotto it is important to continually stir mixture.
1. Over medium heat in a large heavy-bottomed soup pot, heat 1 tbsp olive oil then brown onions.
2. Add in chili flakes, kale and collard green stems and cook for 15 minutes. Add quinoa, cooking for 5 more minutes. Then mix in collard leaves and cook for 5-8 minutes more.
3. Turn heat to medium-low and slowly begin to ladle in half of the hot stock 1/4 cup at a time. After adding each ladle of stock, stir mixture until liquid has been partially absorbed, about 5 minutes per 1/4 cup. When half of the
stock has been added, stir in beans. Continue to ladle in remaining hot stock, 1/4 cup at a time.
4. When stock is absorbed and quinoa feels tender but not mushy, turn heat off and add remaining olive oil, shredded cheese, salt and parsley. Stir well and allow to rest 5-10 minutes before serving.
Serves 4
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