Asian Cabbage with Quinoa Stir Fry

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.

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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!

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.

How To Make Asian Cabbage and Quinoa Stir Fry

1. Prepare the quinoa and cabbage: Rinse the quinoa and cook it according to the package instructions. Chop the cabbage. Set aside.
2. 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.
3. Add the aromatics: Stir in garlic and ginger, cooking for 1 minute until fragrant.

4. Add the cabbage: Add cabbage and cook over medium-high heat for about 5 minutes, stirring often.
5. 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.
6. 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.

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.

Freezing And Storing Instructions

More Recipes

• Chinese Beef And Broccoli Stir Fry
• Fermented Red Cabbage
• Dumpling Salad With Sesame Ginger Dressing
• Chang's Lettuce Wraps

Recipe Card

Julia

Asian Cabbage with Quinoa Stir Fry

5 from 1 vote

This Asian Cabbage with Quinoa Stir Fry is a quick, healthy, and easy one-pan dinner loaded with crunchy veggies and plant-based protein.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

0 minutes mins

Total Time 25 minutes mins

Servings: 5 people

Course: Main Course, Side Dish

Cuisine: American, Asian

Calories: 146

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 14 ounces green cabbage or purple, cut into 1 inch slices
• ½ cup raw quinoa
• 1 small carrot diced
• ¼ cup small brown onion sliced
• 2 teaspoons garlic minced
• 1 teaspoon fresh ginger grated
• 2 tablespoons soy sauce
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon agave syrup or honey
• 2 tablespoons green onion sliced
• salt and black pepper to taste

Method

 

1. Prepare the quinoa: Rinse the quinoa and cook according to package directions. Set aside.
2. Cook the base: In a large skillet over medium heat, heat 2 teaspoon oil. Add the carrot and onion, cook for 3-4 minutes, stirring.
3. Add the aromatics and cabbage: Add the garlic and ginger, cook for about 1 minute. Add the cabbage, stir and cook over medium-high heat for about 5 minutes, stirring often.
4. Make the sauce base: Pour in the soy sauce and agave syrup, stir. Reduce heat to medium-low and simmer for 2-3 minutes until slightly reduced and veggies are coated. (If it's too dry, add a little water or broth.)
5. Finish off the dish: Add the cooked quinoa, mix everything, and warm for 1-2 minutes: Top with green onion and serve warm.
6. Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!

Nutrition

Calories: 146kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 422mgPotassium: 271mgFiber: 3gSugar: 4gVitamin A: 104IUVitamin C: 31mgCalcium: 47mgIron: 1mg

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