Quinoa males a great alternative to rice. This quick dish was put together in minutes using leftover quinoa made earlier in the week. Quinoa expands to double it's size when cooking, leftovers can refrigerated to use throughout the week.
Enjoy this as an ovo-vegetarian main dish, or would be a great side dish with grilled chicken or shrimp.
Quinoa "Fried Rice"
Gina's Weight Watcher Recipes
As a side dish:
Servings: 5 servings • Serving Size: 1 cup • Old Points: 5 pts • Points+: 6 pts
Calories: 252.3 • Fat: 6.3 g • Carbs: 39 g • Fiber: 5.6 g • Protein: 11.7
As a main dish:
Servings: 4 servings • Serving Size: 1 1/4 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 315.4 • Fat: 7.8 g • Carbs: 48.7 g • Fiber: 7.0 g • Protein: 14.6
- 4 cups cooked quinoa
- 8 scallions, chopped
- 4 cloves garlic, minced
- 2 red peppers, diced small
- 1 tomato, diced small
- 4 tsp low sodium soy sauce (for gluten free use gf tamari)
- 2 tsp fish sauce
- 2 tsp vegetable oil
- spray oil
- 3 egg whites, scrambled
- 1 whole egg, scrambled
In a nonstick wok, spray oil and add the eggs and salt and cook a minute or two until done. Set aside.
Add the remaining oil to the wok and add the scallions, peppers and garlic. Saute about a minute, add the tomato and stir in all the quinoa. Add soy sauce and fish sauce stir to mix all the ingredients. Keep stirring a few minutes, then add cooked scrambled egg. Adjust soy sauce if needed to taste and mix well another 30 seconds. Serve with 0 point sliced cucumbers for a complete meal.