Spicy Napa and Cabbage Stir-Fry with Garlic Lime Quinoa

Ingredients

• 300g, sliced napa cabbage
• 200g, sliced green cabbage
• 1, sliced red bell pepper
• 1, julienned carrot
• 3 cloves, minced garlic
• 1 inch, grated fresh ginger
• 1 tsp chili flakes
• 3 tbsp coconut aminos
• 2 tbsp lime juice
• small bunch, chopped fresh cilantro
• 200g, rinsed quinoa
• 400ml water
• to taste salt

Steps

1. 1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork.
2. 2. In a large frying pan, heat a small amount of water over medium heat. Add minced garlic, grated ginger, and chili flakes. Sauté for 2 minutes until fragrant.
3. 3. Add sliced napa cabbage, green cabbage, red bell pepper, and julienned carrot to the frying pan. Stir-fry for about 5-7 minutes until the vegetables are tender yet crisp.
4. 4. Pour in the coconut aminos and lime juice, stirring well to combine. Cook for an additional 2-3 minutes. Season with salt to taste.
5. 5. Serve the stir-fried vegetables over a bed of quinoa. Garnish with chopped cilantro.

Notes

• For a twist, the addition of chili flakes offers a simple heat that enhances the dish.

Substitutions

• If napa cabbage is unavailable, savoy cabbage can be used as a substitute.