Prepare the quinoa: Rinse the quinoa and cook according to package directions. Set aside.
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.
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.
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.)
Finish off the dish: Add the cooked quinoa, mix everything, and warm for 1–2 minutes: Top with green onion and serve warm.
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