I was trolling my favorite recipe site skinnytaste.com to find a gluten-free recipe since that is all the rage. I figured it would be good for all our Jewish friends who will be leaven-free for the next week or so as well. When going gluten-free quinoa is a great way to go. This South American seed has many grain-like qualities without actually being a grain. It is a great lower calorie substitute for rice or pasta. Enjoy!
Quinoa “Fried Rice”
As a side dish:
Servings: 5 servings • Serving Size: 1 cup •
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
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 or pan, 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. Sauteabout 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.