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from Monica's cookbook

Quinoa "Fried Rice"

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Links:
skinnytaste.com


Ingredients:
  • 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
  • salt
  • Preparation:
    1. In a nonstick wok, spray oil and add the eggs and salt and cook a minute or two until done. Set aside.
    2. 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.

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    modified: 2011.06.12 | created: 2011.06.12





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