Collard Greens & Red Quinoa Fried Rice


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I know it’s Fall but I haven’t gone all “root vegetable, squash this and soup that” just yet. There are still beautiful fresh greens to be found, albeit the heartier type. Enter Collard Greens.

I whipped together this quick fried rice for lunch post Hatha class the other day and it’s an instant winner. It’s great as a side or serve as a main dish for dinner. And, with the addition of red quinoa, it packs a powerful nutritional punch.

Happy Fall and enjoy!

2-3 cups leftover brown rice (I used an organic basmati rice)

1 cup red quinoa, cooked according to package directions

1/2 bunch collard greens, chopped

1-2 scallions, chopped (green parts too)

1 large clove garlic, chopped

2 eggs, scrambled

Vegetable Oil

Tamari or Soy Sauce

Chili Pepper Flakes (Optional)

Add oil to a pre-heated skillet. Add onion (save green parts until the end) and garlic. Saute until onions are slightly transparent. Careful not to overcook the garlic. Add collard greens and cook for about 2-3 minutes. Make a well in the center of the skillet to scramble eggs. Mix eggs in with the vegetables. Mix in rice and quinoa. Add Tamari or Soy Sauce to taste. Optional: Add a few sprinkles of chili flakes to spice things up!

About Tracye

Known for her motivational mantras and joyful practice, Tracye Warfield puts the play in yoga and yummy food. Tracye began practicing yoga in 1999, when she first hobbled onto the mat after a long and achy marathon. Ten years later, she walked away from a successful career in corporate America to start living the life she was meant to live. Currently, she teaches Vinyasa, Power Yoga, Hatha, and Pilates in studio classes, workshops, online, with private clients, and at her bytracye yoga.yummy food retreats throughout the U.S. and internationally.

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