Quinoa & Cabbage Sautee

INGREDIENTS

2 cups cooked quinoa 

1 tablespoon sesame oil or extra virgin olive oil (for oil-free version, use water or veggie broth)

2 cups sliced green cabbage

1 cup sliced bok choy 

1 cup half-food red onion slices

4 garlic cloves, crushed and minced 

1 tablespoon low sodium soy sauce

3/4 teaspoon black pepper

1 teaspoon smoked paprika 

1/2 teaspoon sumac (optional) chopped fresh parsley for garnish

DIRECTIONS

1. Cook quinoa according to instructions on package. 

2. In a large pan, heat 1 tablespoon oil over medium heat. Add the cabbage and Bok choy and cook for 5-10 minutes, stirring occasionally. Add water to the pan to prevent the vegetables from sticking to the pan. 

3. Add garlic, onion, soy sauce, black pepper, smoked paprika, and sumac to the pan, along with 1-2 tablespoons of water. Cook until the onions are translucent, about 3 minutes. 

4. Add the cooked quinoa to the pan and stir to combine.

6. Sprinkle with parsley to serve.