Some nights, I need a healthy, one-pan dinner that’s on the table before anyone has time to ask, “What’s for dinner?” This vegetarian cabbage and quinoa stir fry is exactly that. It's quick, colorful, and so easy to pull together.

Asian Cabbage with Quinoa Stir Fry

This quinoa and stir fry veggies recipe is packed with crunchy vegetables, is full of flavor, and it happens to be vegan. Plus, if you love healthy, vegan recipes, you're going to love this dish!

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Ingredients

Cabbage – I usually go with green cabbage, but purple makes the dish extra pretty. Slice it into 1-inch strips so it keeps that satisfying crunch.
Quinoa – My go-to for adding plant-based protein. Rinse it well before cooking to get rid of the bitter taste. Brown rice or millet would work in a pinch.
Carrot – Adds sweetness and color. I dice mine small so it cooks fast. Bell peppers or snap peas are great if you don't have or like carrots.
Garlic and ginger – The flavor backbone of any good stir fry. Fresh is always better, but jarred will save you time on a busy night.
Soy sauce – I use low-sodium to control the salt. Coconut aminos or tamari are a good gluten-free swap. If you want to add some fun twist to this dish, try one of my Asian sauces instead.
For more quinoa based recipes, try my quinoa kale salad with lemon dressing, this healthy ground beef and quinoa skillet and my roasted butternut squash with quinoa.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Asian Cabbage and Quinoa Stir Fry

Prepare the quinoa and cabbage: Rinse the quinoa and cook it according to the package instructions. Chop the cabbage. Set aside.
Cook the base: Heat 2 teaspoons oil in a large skillet over medium heat. Add carrot and onion, cooking for 3 to 4 minutes while stirring.
Add the aromatics: Stir in garlic and ginger, cooking for 1 minute until fragrant.

Add the cabbage: Add cabbage and cook over medium-high heat for about 5 minutes, stirring often.
Create a saucy base: Pour in soy sauce and agave syrup, stirring to coat. Lower heat to medium-low and simmer for 2–3 minutes until slightly reduced. If it’s looking dry, splash in a bit of water or broth.
Finish the dish: Add cooked quinoa to the skillet, mixing well and warming through for 1–2 minutes. Top with green onion and serve hot.

Julia's Tip

Don’t overcook the cabbage! Try to keep that crunch for the best texture.

Tips

Slice the cabbage thick enough so it doesn’t go limp too quickly.
Rinse quinoa before cooking to avoid that bitter taste.
I like to keep my veggies slightly crisp for the best texture.
Don’t skimp on garlic and ginger. They bring all the flavor.
Low-sodium soy sauce lets you season to your liking without overdoing the salt.
If you want more protein, toss in some tofu or edamame.
I add chili flakes or sriracha when I want a little extra heat.
Use a big skillet so the veggies can sear instead of steam.
Leftover quinoa works perfectly here and makes the recipe even faster.
A squeeze of lime at the end brightens all the flavors.

Serving Suggestions

Freezing And Storing Instructions

To Store. Keep in an airtight container in the fridge for up to 3 days.
To Freeze. Cool completely, then store in a freezer-safe container for up to 2 months.
To Make Ahead. Cook the quinoa and prep all the veggies earlier in the day so dinner comes together in minutes.

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Recipe Card

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

Asian Cabbage with Quinoa Stir Fry