Asian Fried Quinoa


I LOVE Asian cuisine.  Sushi … spring rolls … pad thai … lo mein … pho … general tso chicken … you name it, chances are I love it.  In fact, I think if I had to choose one cuisine to eat for the rest of my life, it would be Asian.  There’s just so much to choose from and it’s all so yummy.  I don’t, however, love how many calories most Asian dishes carry, so I was thrilled when I stumbled upon a recipe for a lower calorie, higher protein option.  The best part is that it doesn’t TASTE like a healthier option.  It is amazing and tastes just like something you would order from a Chinese restaurant.

What you’ll need (or any of your favourite veggies) …

Quinoa toasting in the wok …

Onions, garlic and ginger cooking …


 The finished product, served with the yummy BBQ’d salmon my husband made …



** makes 8 servings (8 cups)
** each serving is 5 Weight Watchers points

  • 1 ½ cups quinoa
  • 3 cups water
  • 1 1/2 Tbsp olive oil
  • 1 diced red onion
  • 4 large garlic cloves, minced
  • 2 Tbsp minced ginger (I use the pre-minced jarred stuff)
  • 3 green onions, finelychopped
  • 1/2 bag of Mann’s Broccoli Cole Slaw
  • 2 cups mixed frozen vegetables
  • 3 Tbsp low sodium soy sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sriracha
  • 2 large eggs, lightly beaten


  • Rinse quinoa, then toast it in a wok until lightly golden, approx. 5 to 6 minutes, stirring often. Add the water and reduce the heat to medium. Cover and cook until quinoa opens and the liquid is absorbed, about 20 minutes. Transfer to a bowl to cool.
  • Wipe out the skillet and heat half of the olive oil over medium high heat.
  • Add the onions and cook until well browned and soft,  stirring occasionally.
  • Stir in the garlic, ginger, and green onion, cooking for 3 to 4 minutes.
  • Microwave frozen vegetables for 1 – 2 minutes until thawed.  Drain excess water.
  • Add mixed vegetables and Mann’s Broccoli Cole Slaw to the wok and stir until just wilted.
  • Pour in the soy sauce, sesame oil and sriracha and combine.
  • Transfer vegetable mixture to a bowl and cover.
  • Heat remaining oil in skillet over medium-high heat. Add the quinoa. When heated through, pour the eggs over the quinoa until eggs have cooked.
  • Return the vegetables to the pan and mix with the quinoa / egg combo.
  • Adjust the seasoning with additional soy sauce or sriracha if needed.

Enjoy with your favourite protein … or on its own!

~ Jackie

2 thoughts on “Asian Fried Quinoa

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