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"

Yield: 5servings
COURSE: Dinner, Side Dish
CUISINE: American


  • 4cupscooked quinoa
  • 8scallions, chopped
  • 4clovesgarlic, minced
  • 2red peppers, diced small
  • 1 tomato, diced small
  • 2tbsplow sodium soy sauce, for gluten free use gf tamari
  • 2tspvegetable oil
  • spray oil
  • 3egg large whites, beaten
  • 1whole 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