So you have left over cabbage, carrot, and garlic from the last recipe I posted, right?!
Here's what to do with it:
1 1/2 cups broth
1/2 cup coconut milk
1 cup quinoa
1 bell pepper, chopped
1 carrot, diced
1 small red onion, diced (about 1 cup or so)
2 cups chopped cabbage
2 cloves garlic, minced
1 tbsp. ginger, minced
1/2 cup roasted cashews
1/2 cup chopped pineapple
2 tbsp. oil
Bring the quinoa, coconut milk, & broth to a boil in a medium pan. Cover, and lower heat to a simmer for 15 minutes, or until the liquid is absorbed. Remove from heat, and leave the lid on.
In a large skillet heat oil, and saute carrots, bell pepper, & onion. Cover and cook for approximately 5 minutes, or until carrots are soft. Add the cabbage, garlic, ginger, & cashews. Saute uncovered for approximately 10 minutes, or until the cabbage is soft and translucent.
Push the vegetable mix to one side of the pan, and add a little bit more oil. Crack the eggs into that area, and scramble. Add the quinoa and the pineapple, and stir everything together. Remove from heat and stir in the juice of the lime. Add soy and sriracha to taste.
Note: whenever thai basil is in season I add it to this, just before I add the egg.