This stir-fry is a healthy and delicious gluten-free, vegan meal. If you want to add a meat on the side, grilled chicken breast or salmon work well. I use collard greens, spinach and kale for my greens in this recipe because they go nicely together and combined, the health benefits are incredible! The pine nuts boast many health benefits, including boosting energy and curbing appetite, and also add a nice crunch to this stir-fry. Planning ahead and having the quinoa and cauliflower rice already prepared makes this dish super quick and easy to make, giving you a healthy meal when you don't have a lot time to cook dinner. 




1 Tbsp avocado oil

1 leek, chopped (about 2 1/2 cups)

6-7 cremini mushrooms, chopped

3 cloves garlic, minced

4 cups of greens (I use spinach, kale and collard greens that I buy already combined)

1/4 cup pine nuts

1 cup cooked quinoa*

Cauliflower rice, desired amount

Fresh ground pepper and Himalayan pink salt to taste




Heat oil in large skillet over med-high heat. Add leek and sauté for about 5min or until it just begins to soften and turns bright green.

Next add mushrooms and sauté for 2-3min or until they just begin to soften.

Add garlic and greens. Sauté for about 3min or until all the greens have wilted.

Finally add pine nuts and cooked quinoa, stirring often for 2-3min to heat through.

Top stir-fry over a bed of prepared cauliflower rice.**

Season with pepper and salt and enjoy!


*Cook quinoa according to directions on package. I like to keep cooked quinoa in the fridge so that it's ready to add to salads, wraps or stir-fry's. 

**I like to have the cauliflower rice already prepared, however it could be cooked at the same time.