Quinoa Vegetable Fried "Rice" 4 3 tablespoons soy sauce 2/3 teaspoon sesame oil 1 tablespoon light olive oil 3 tablespoons liquid egg-whites 3 tablespoons liquid “Egg Beaters” 2 cloves minced garlic 1 small white onion 1 cup sliced red and green bell peppers 1 cup sliced mushrooms 1 cup broccoli florets 1/4 cup yellow corn 1/4 cup chopped carrots 3/4 cup raw quinoa 1/8 teaspoon ground ginger

Quinoa Vegetable “Fried Rice”

Outlander and Quinoa Vegetable “Fried Rice.” Outlander and quinoa vegetable fried rice. Outlander and vegetable fried rice. Outlander and fried rice. Outlander and rice. Oh wait, not rice. Quinoa. Focus, J.

But regardless of how it sounds, it happened. I got my “skinnified” quinoa fried rice on, with some Outlander on the side. Can I just say that if you’re not watching this show, what are you doing?

“Oh, you know. Got a full time job. Working out on my lunch break. Making dinner for my hub.”

Not good enough.

“Going to night school. Raising my kid.”

Not good enough.

“Did I say kid? I meant my five kids.”

Not good enough.

Actually, okay, you sound very busy and you’re kind of my hero . . . but please, please, please, please, please watch this show. Because seriously, it’s the beeeeeez.

Oh yeah, back to why you’re here. Outlander and quinoa. Focus, J.Quinoa Vegetable "Fried Rice" by Skinny Girl StandardQuinoa Vegetable "Fried Rice" by Skinny Girl StandardQuinoa Vegetable "Fried Rice" by Skinny Girl StandardQuinoa Vegetable "Fried Rice" by Skinny Girl StandardQuinoa Vegetable "Fried Rice" by Skinny Girl StandardQuinoa Vegetable "Fried Rice" by Skinny Girl StandardQuinoa Vegetable "Fried Rice" by Skinny Girl StandardYes, this really is guilt-free. And because I was lazy, I made it in a skillet. But if you want to know the most awesome invention ever when it comes to fried “rice,” check out the end of my post.

By the way, you should probably have a quinoa vegetable “fried rice” dinner party:

Serving Set I Flamingo Plate I Wok Brush I Square Grill Basket I Chopsticks I Bamboo Steamer Basket I Round Bottom Wok with Ring I Wok Lid I Sushi Kit I Tablespoon Set I Wok Skimmer

Quinoa Vegetable Fried Rice

Yield: 4 Servings

Calories per serving: 200


  • 1 tablespoon light olive oil (120 calories)
  • 3 tablespoons liquid egg-whites, 3 tablespoons liquid “Egg Beaters” (or simply use 6 tablespoons liquid egg-whites) (25 calories)
  • 2 cloves minced garlic (8 calories)
  • 1 small white onion, chopped (28 calories)
  • 1 cup sliced red and green bell peppers (24 calories)
  • 1 cup sliced mushrooms (20 calories)
  • 1 cup broccoli florets (30 calories)
  • 1/4 cup yellow corn (rinsed) (33 calories)
  • 1/4 cup chopped carrots (rinsed) (13 calories)
  • 3/4 cup raw quinoa (rinsed) (420 calories)
  • 1/8 teaspoon ground ginger (1 calorie)
  • 3 tablespoons soy sauce (30 calories)
  • 2/3 teaspoon sesame oil (27 calories)


  1. Combine 3/4 cup raw quinoa with 1.5 cups water. Heat in a large skillet on high until water begins to boil. Cover and simmer for 10 – 15 minutes, or until quinoa has absorbed all of the water and quadrupled in size. Set aside, allowing to cool in a large bowl.
  2. Heat ½ tablespoon olive oil in the same large skillet, now empty (and washed if necessary). Add liquid egg-whites and “Egg Beaters” (if using), scrambled together in a bowl, and fry until the underside begins to brown. Flip and fry until slightly browned on the underside. Chop into small pieces. Spoon into a small bowl and set aside.
  3. Using the same skillet, add remainder of olive oil, garlic, onion and bell peppers. Cook for about two minutes.
  4. Add mushrooms, broccoli, corn and carrots. Cook for about five minutes, or until the mushrooms are soft and easy to cut.
  5. Add quinoa to the skillet. Cook veggies and quinoa on medium heat for about 1 – 2 minutes.
  6. Add ground ginger, soy sauce and sesame oil, tossing to mix well. Cook for an additional two minutes. Add eggs, combine and serve.
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