Gingery Cabbage and Carrot Saute with Quinoa

I have another vegan, gluten free, casein free, soy free, darn near everything but taste free lunch for you to try!  Not because I’m assuming you are any or all of the above.   I’m guessing that, like me, sometimes you think about clean eating and incorporating a bit more of that into your diet.  And maybe…just maybe…because there’s not much else in the house.

Cabbage, onion, and parsley from the garden, 3/4 cup of quinoa, some garlic and ginger.

Can I turn this into a tasty lunch for two?   Step one is to look for incidents of carrots cooked with cabbage.  Step two is to decide just how many dishes I’m willing to dirty for lunch (turns out not many).  Step three is to just go for it!

I decided that shredding the carrot with the peeler was the way to go.  Not only because it’s pretty, but because they cook faster when they’re thinner (Ok, and I didn’t want to wash the grater). 

While the quinoa was cooking I  sautéed onion and garlic and (lots of) ginger, tossed in the cabbage to let it soften, then added the carrot.  

You do not need to use red quinoa or purple cabbage.  It’s what I had.

When it was cooked, I confess that I thought it needed more.  So, I added about a tablespoon of my butter substitute.  If you want yours a little more slippery, (I had lo mein on the brain), go ahead and add butter or a substitute to yours, too!  

My husband, who is a big fan of vegetarian meals, said this was restaurant worthy.  I could see a dish like this on the menu of our local vegetarian haven, sure.

So, yes, I did turn a few ingredients into a tasty lunch for two!  Add Gingery Cabbage and Carrots on Quinoa  to your meal plan, it’s a darn tasty way to get 9 grams of fiber!