Quinoa chicken with collards

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10 min


25 min


4 Servings

Quinoa chicken with collards

Quinoa chicken with collards Photo by Erik Putz


  • 12 cups shredded collard greens , about 2 small bunches
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp water
  • 1 cup puffed quinoa
  • 1/2 cup chia seeds
  • 400 g chicken tenders
  • 4 tbsp canola oil
  • 2 garlic cloves , minced
  • 1/4 tsp hot-red-chili-flakes
  • 1/4 tsp salt


  • BOIL a large pot of water. Add collard greens (2 small bunches) and cook 10 min. Drain and rinse under cold running water. Squeeze out excess water. Set aside.
  • STIR Dijon with honey and water in a medium bowl. Combine puffed quinoa with chia seeds on a large plate. Dip  chicken tenders in Dijon mixture, then press into quinoa mixture, coating all sides.
  • HEAT a large non-stick frying pan over medium. Add 2 tbsp canola oil, then chicken. Cook until lightly browned and cooked through, 2 to 3 min per side. Add 2 more tbsp oil to same pan set over medium. Add garlic cloves and  hot-red-chili flakes and cook 1 min. Add greens and salt. Stir until warm, about 2 min.

Trend alert: Chia

A Mexican seed, chia is packed with omega-3 fatty acids, protein and fibre.

Nutrition (per serving)

  • Calories
  • 422,
  • Protein
  • 31 g,
  • Carbohydrates
  • 26 g,
  • Fat
  • 23 g,
  • Fibre
  • 12 g,
  • Sodium
  • 259 mg.
  • Excellent source of
  • Vitamin A
Wine Pairings

A special Sicilian

This bottle deserves your attention. Its freshness, which lifts the nose and gives the wine a crisp finish, makes it hard to resist a second glass, especially when paired with this chicken dish.

Our pick: Cusumano Jalé Chardonnay, Italy, $20.