Reprinted from Recipe Rehab by Everyday Health. Copyright © 2013. Published by Harper Collins. Recipe by Chef Govind Armstrong.
|1/2 cup quinoa, rinsed||1 cup frozen peas and carrots, run under cool water for 2 minutes to thaw|
|1 cup water||1/2 cup cup chopped pea sprouts (optional)|
|Pinch of salt||3 tablespoons light soy sauce|
|2 cups cooked brown rice||1 teaspoon sesame oil|
|2 tablespoons canola oil||Salt and pepper, to taste|
|1 large yellow onion, diced||Hot sauce (optional)|
|2 cups chopped collard greens|
In a small pot, combine the quinoa, water, and salt; bring to a boil over high heat. Cover, reduce the heat to low, and simmer until the water is absorbed, about 15 minutes. The quinoa is cooked when you can see the curlicue popping out of each grain. Drain any excess water. Remove quinoa from heat and fluff with a fork.
Microwave the brown rice on high for 2 minutes.
Coat a wok or large skillet with the oil and place over medium-high heat. Give the oil a minute to heat up, then add the onion and collard greens; stir-fry for 3 minutes, until vegetables are wilted slightly but still have texture. Add the peas and carrots, sprouts (if using), prepared quinoa, and precooked brown rice. Cook and toss well for 3 to 4 minutes to distribute the ingredients. Moisten with the soy sauce and sesame oil. Toss the ingredients together to heat through; season with salt and pepper.
Spoon the quinoa-and-brown-rice mixture out onto a serving platter. Serve with hot sauce, if desired.
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