Quinoa “Fried Rice”

Quinoa makes a great alternative to rice in this quick and easy stir fry. I often make a large batch of quinoa, and keep the rest in my fridge to use throughout the week (it freezes great too). You can easily make this a main dish by adding chicken, shrimp or beef.

Quinoa “Fried Rice”
Gina’s Weight Watcher Recipes
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


  • 4 cups cooked quinoa
  • 8 scallions, chopped
  • 4 cloves garlic, minced
  • 2 red peppers, diced small
  • 1 tomato, diced small
  • 2 tbsp low sodium soy sauce (for gluten free use gf tamari)
  • 2 tsp vegetable oil
  • spray oil
  • 3 egg large whites, beaten
  • 1 whole large egg, beaten
  • salt


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 stir to mix all the ingredients. Keep stirring a few minutes, then add cooked scrambled egg. Adjust soy sauce as needed to taste and mix well another 30 seconds.