Post by @aleyshacooks

Cabbage Fried Quinoa 😋 This was so good! Recipe: INGREDIENTS 1½ cups cooked and cooled quinoa, or day-old quinoa 1 (10 oz) package Abbot’s Plant-Rich Ground “Beef” @Abbot’s ¼ head Savoy cabbage, thinly sliced ½ onion, diced ½ red bell pepper, diced ½ green bell pepper, diced 5–6 cloves fresh garlic, chopped, or less to taste 1 tbsp cumin seeds 1–1½ tsp smoked paprika 1–1½ tsp black pepper ⅓ cup coconut aminos, plus more to taste Oil of choice, for cooking (I used rice bran oil) INSTRUCTIONS 1. Heat a drizzle of oil in a large wok or skillet over medium-high heat. Add the cumin seeds and toast for 30–60 seconds, stirring frequently, until fragrant. 2. Add the plant-based ground beef, breaking it apart as it cooks. Cook for a few minutes until lightly browned. 3. Add the onion, red bell pepper, and green bell pepper. Stir-fry for 2–3 minutes, until the vegetables begin to soften while still retaining a little texture. 4. Add the chopped fresh garlic and cook briefly until fragrant. I love garlic, so I use 5–6 cloves, but feel free to use less. 5. Add the cooked and cooled quinoa and thinly sliced Savoy cabbage. Pour in about ⅓ cup coconut aminos and season with the smoked paprika and black pepper. 6. Toss everything together over medium-high heat for a few minutes, until the quinoa is heated through and the cabbage is lightly wilted while still keeping a little crunch. Taste and add more coconut aminos if desired. QUICK NOTE: I didn’t add any extra salt because the coconut aminos and plant-based ground beef provided enough for me. Taste first and add salt only if needed. #vegan #glutenfree #easyveganrecipes #GlutenFreeRecipes #quinoa