Ingredients

• 1 cup quinoa (rinsed well)
• 1 cup water
• 1/2 cup beef stock
• 1 small onion, diced
• 3 garlic gloves, minced
• 2 carrots, peeled and diced small
• 2 sticks celery, diced small
• 2 1/2 cups cabbage, shredded
• 2-3 green onions, sliced
• 2 Tbs. coconut oil
• 2 Tbs. olive oil
• 2 tsp. fish sauce
• 1 tsp. soy sauce (optional – no soy for us)
• 1/2 tsp 5 spice powder (optional – we had it)
• Large pinch of salt
• Fresh Pepper, to taste
• Small handful cilantro, shredded (optional – we had it)

Directions

1. Combine quinoa, 1 cup fresh water and beef stock in a small stock pot.  Bring to a boil then reduce heat to low and let cook until fluffy, about 20 minutes.
2. In the mean time, prep/cut vegetables.
3. Heat oils and sauces in a pan (or wok) on high heat.  Add onions, garlic, and spices (not cilantro) until aromatic.  Add vegetables and cook for 10 minutes or so – stirring occasionally.  Add quinoa and allow to cook through.
4. Add cilantro and serve.