This is an awesome recipe, very hearty for the chilly weather. It makes a large portion, so it is great for a big group or for leftovers! It is like a little super-food stew, with all of the ingredients packing quite a health punch! Adzuki, Collards, Kabocha, and Quinoa are all nutrition powerhouses.
4 tablespoons extra virgin olive oil or canola oil
1 medium onion, diced
1/2 kabocha squash, seeded and cubed (leave the skin on, it is edible and too difficult to remove!)
4 teaspoons dried thyme
1/2 to 1 teaspoon ground cumin
1.5 cups dried adzuki beans
1 bunch collard greens
1.5 cups quinoa
I like to cook beans in my pressure cooker, its so painless and easy! I cook and drain my beans first, so that they are ready to go for the recipe. If you don't have a pressure cooker, you can soak the beans for 6-8 hours and then simmer them in water for about an hour. Alternatively, you can get canned beans and skip all the fuss.
In a small pot, add quinoa and 2 cups water, bring to a boil, reduce the heat, cover and cook for about 15 minutes or until the water is absorbed.
Heat a large skillet med-high heat. Add oil, when the oil is hot, add the onions, thyme, cumin, and a few dashes of salt. Reduce the heat to medium and saute for a few minutes, until the onions start to turn translucent.
Then add kabocha squash. Saute for a few minutes uncovered then cover your pan and cook for about 10 to 15 minutes. Add the collard greens, saute for a few minutes and then cover again. When the collards are tender, add the adzuki beans, salt and pepper to taste.
Recipe adapted from Nourishing Meals: