Name: Spicy Quinoa Stirfry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 2 cups cooked quinoa; 2 tsp coconut oil, melted, divided; 1 tsp sesame oil; 1 egg; 2 egg whites; 6 scallions, chopped; 2 cups red cabbage, chopped; 1/2 cup carrot, diced; 1 cup broccoli, chopped; 1 cup snow peas, chopped; 4 cloves garlic, minced; 2 tsp fresh ginger, minced; 2 tbsp soy sauce; 1 tbsp Sriracha

By Kristen Mccaffrey on Nov 16, 2014

151 CALORIES 22g CARBS 4g FAT 7g PROTEIN

Freestyle™ SmartPoints™ New!

(3 Old SmartPoints™)

(4 PointsPlus^®)

Spicy Quinoa Stirfry Recipe

This has been a mainstay lately for lunch. It’s a spicy take on my quinoa fried rice recipe. Usually I reach for broccoli, pea pods, and red cabbage but you could use any veggies you have on hand. I like to scramble my eggs and add them into the dish, but a poached egg on top would also be delicious. Add some tofu, shrimp, chicken, or pork for extra protein and make a big batch because it keeps great in the fridge.

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The Recipe

Spicy Quinoa Stirfry

PREP TIME: 10 Min

COOK TIME: 10 Min

TOTAL TIME: 20 Min

Dinner

Lunch

Side Dish

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Ingredients

SERVINGS:

UNITS: US METRICS

2 cups cooked quinoa
2 tsp coconut oil, melted, divided
1 tsp sesame oil
1 U egg
2 U egg whites
6 U scallions, chopped
2 cups red cabbage, chopped
1/2 cup carrot, diced
1 cup broccoli, chopped
1 cup snow peas, chopped
4 U cloves garlic, minced
2 tsp fresh ginger, minced
2 tbsp soy sauce
1 tbsp Sriracha

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Nutritional Facts

Serving Size: 3/4 cup

Amount Per Serving

Calories 151

Calories from Fat 40

% Daily Value *

Total Fat 4g

Saturated Fat 2g

Monounsaturated Fat 0g

Polyunsaturated Fat 0g

Cholesterol 31mg

10%

Sodium 396mg

17%

Total Carbohydrate 22g

Dietary Fiber 4g

16%

Sugars 4g

Protein 7g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Instructions

Heat your pan over medium high heat. Whisk together the egg and egg whites and season with salt and pepper. Add 1 tsp of coconut oil to the pan. Add the eggs and cook until just scrambled. Remove from pan and set aside.
Add the remaining vegetable oil and sesame oil to the hot pan. Add the scallions, cabbage, carrot, broccoli, pea pods, garlic, and ginger. Cook for 2-4 minutes until they just begin to soften. Add 1-2 tbsp. of water if needed.
Add the quinoa and cook for 2-4 more minutes, stirring constantly, until the quinoa begins to crisp up.
Add the soy sauce, Sriracha, and egg. Stir together and cook for 1 more minute.