Posted on / by Tracye / in Recipes

Collard Greens & Red Quinoa Fried Rice

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

Tracye Warfield is an inspiration expert and wellness industry leader who coaches people to rock their best lives via her motivational talks, workshops, international retreats, yoga classes, articles, blogs, books, and products. Although a native Californian, she called New York her second home for many years, and now travels the globe serving up her Breathe Big Live Big message to the world.

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