Asian Cabbage with Quinoa Stir Fry
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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INGREDIENTS
- 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
INSTRUCTIONS
- 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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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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