Quinoa “Fried Rice”

Quinoa Fried RiceConfession: Francisco and I love chinese food. If it weren’t for the astronomically bad health stats we’d probably be living off of take out from Panda Express.

Quinoa Fried Rice

We live for sesame chicken, dim sum, fried dumplings, and fried rice. Unfortunately, a diet consisting solely of MSG and thick, fried breading is not advisable (except in my dreams), so I’ve resorted to satisfying my cravings with a healthier version of the yummy classics.

I made this clean version of “fried rice” using quinoa. The small grain has a great nuttiness and tastes amazing with the saltiness of  the liquid aminos (or soy sauce) and hot sesame oil. Coconut oil gives the quinoa a good crunch and just a bit of sweetness.

Quinoa Fried Rice

The best part? It’s only 4 Weight Watchers points plus per serving. Another bonus? If you don’t have any of the veggies I used on hand, you can just toss in whatever it is that you have! It’s totally customizable to whatever you have and whatever you like.

This recipe is a winner for any Asian food lover!

Quinoa Fried RiceQuinoa “Fried Rice”

Adapted from Slender Kitchen

Serving size: 3/4 cup

Points Plus: 4


    • 2 cups cooked quinoa
    • 1/2 cup diced bell peppers
    • 1 cup chopped cabbage
    • 1/4 cup chopped leek
    • 2 cups raw broccoli
    • 2 cloves minced garlic
    • 1 egg
    • 1 egg white
    • salt, pepper
    • 2 tablespoons soy sauce or liquid aminos
    • 1 teaspoon hot sesame oil
    • 2 teaspoons coconut oil
    • Sriracha to taste


  1. Heat pan over medium-high heat. In a bowl, mix together egg, egg white, salt and pepper to taste. Add 1 teaspoon coconut oil to pan and scramble eggs.  Remove from pan and set aside.
  2. Add 1 teaspoon coconut oil to pan and add peppers, cabbage, broccoli, and garlic. Cook for 2-3 minutes until just tender. Remove from pan and set aside.
  3. Add hot sesame oil to pan (use more coconut oil if you don’t like spicy) and then add cooked quinoa. Let the quinoa fry for 30 seconds to 1 minute (until it forms a good crisp), and then add eggs and veggies and cook for another 2-3 minutes, stirring constantly.
  4. Add soy sauce/liquid aminos and stir to coat. Add Sriracha to taste.


Fire & Ice Watermelon Salsa

Fire & Ice Watermelon Salsa

Woaaaah, it’s been a while (I feel like I say that a lot).

My excuse for being away so long? Well, I came home from roadtrippin’ across the US (more on that in future posts) and basically just died. I slept a lot. Wrote a lot. Ate a lot. And now that I’ve recovered I’m ready to post!

I made this fire & ice watermelon salsa a few weeks ago. Two of my best gals and I made dinner together and this was my contribution. It was seriously simple to make and has an amazing blend of fresh and bright with a little kick from the jalapeño. Perfect for summer pool parties!

Fire & Ice Watermelon SalsaFire & Ice Watermelon SalsaFire & Ice Watermelon Salsa


Serve with tortilla chips, on fish tacos (a la my nutrition-savvy friend Rachel), or atop chicken.

Fire & Ice Watermelon Salsa


    • 3 cups watermelon, diced
    • 1/2 cup green bell pepper, finely diced
    • 2 tablespoons (or to taste) jalapeño pepper, seeded and finely diced
    • 2 tablespoons fresh lime juice
    • 2 tablespoons fresh cilantro, chopped
    • 1/2 garlic salt


  1. Gently mix all ingredients together (except garlic salt) in a large bowl with a spoon.
  2. Transfer to a colander to drain any extra juices.
  3. Transfer to a serving bowl and add in garlic salt.

TIP: If preparing ahead, make sure to drain the mixture and then wait to add garlic salt before serving. The salt draws out the water from the melon, making it a veryyy watery salsa. So wait to add that and give it an extra round in the colander if need be.