Collard Greens, Quinoa, and Roasted Carrots

I received more collard greens from a friend! I think this may be the last batch so I wanted to try something a little different. This is recipe is a little tangy sweet - love it! The balsamic vinegar tied together with the quinoa and roasted carrots perfectly.

Saute 1/4 onion in canola oil. Add 1/2 cup water, 3 Tb of balsamic vinegar, 2 Tb honey, 1 tsp fresh grated ginger and 2 Tb butter.

Once the mixture is simmering slowly add in 1 1/2 lbs chopped collard greens. Cook covered for roughly 40 minutes on low.

Cook 1 1/2 cups of quinoa in 3 cups of water for 15-20 minutes. Once it has absorbed all of the liquid and is fluffy add in 1 Tb olive oil and 1-2 Tb balsamic vinegar.

I chopped 12 carrots and drizzled with olive oil on a baking sheet. Bake at 425 degrees for 40 min until golden, you may need to move them around half way through. I wish I would have made more these were so good!

Enjoy!