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
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!