Quinoa “Fried Rice”

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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.

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Quinoa "Fried Rice"

252.3 Cals 11.7 Protein 39 Carbs 6.3 Fats
Yield: 5 servings
COURSE: Dinner, Side Dish
CUISINE: American


  • 4 cups cooked quinoa
  • 8 scallions, chopped
  • 4 cloves garlic, minced
  • 2 red peppers, diced small
  • 1 to mato, 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.


Serving: 1cup, Calories: 252.3kcal, Carbohydrates: 39g, Protein: 11.7g, Fat: 6.3g, Fiber: 5.6g
Blue Smart Points: 5
Green Smart Points: 6
Purple Smart Points: 1
Points +: 6
Keywords: Gluten Free, Vegetarian Meals