Lunch: Quinoa "Fried" Rice

Recipe by Govind Armstrong Fried rice . . . the name says it all. Chef Govind Armstrong rehabbed this high-cal takeout dish by swapping white rice for a mix of quinoa and brown rice and adding in lots of colorful vegetables like collard greens, pea sprou

This recipe includes superfoods such as:

Brown Rice

Health benefits of Quinoa "Fried" Rice

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/2 c. quinoa
1 c. water
1 pinch salt
2 c. cooked brown rice
2 tbsp. canola oil
1 large yellow onion
2 c. collard greens
1 c. frozen peas and carrots
1/2 c. chopped pea sprouts
3 tbsp. light soy sauce
1 tsp. sesame oil
salt and pepper
Hot sauce

Instructions

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.