A little while back ago I decided to make potstickers that were made up of simple ingredients: cabbage, carrots, green onions, soy sauce, and some rice wine vinegar.  I absolutely adored the taste and knew I wanted to make potstickers again.  The only problem?  I stood there for 45 minutes pleating my little heart out.

So, while help from one of my new favorite grains, I turned my potsticker recipe into a “ready-in-15-minute” lunch.  I combined all the ingredients of the potstickers with quinoa and had a satisfying, tasty lunch.  Some how cabbage has managed to be a staple in my diet recently (it helps that I get fresh cabbage from my csa!)

So, if your in need of a potsticker fix I recommend you try this.  This recipe would also be great with rice or any other of your favorite grains!


Quinoa Cabbage Salad

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 2


  • 1/2 cup quinoa
  • 1 cup water
  • 2 cup cabbage
  • 1/2 cup carrots
  • 1/ cup green onion
  • 1/2 cup zucchini
  • 3 tablespoon soy sauce
  • 3 tablespoon rice wine vinegar
  • 2 teaspoon natural cane sugar
  • 2 teaspoon sesame oil


  1. Place quinoa and water in a medium pot, bring to a boil, reduce, and cover. Let cook for 15 minutes until water has been absorbed.
  2. While quinoa is cooking, in a pan, heat oil. Place carrots, green onions, and zucchini in pan and saute until vegetables are slightly tender. Add in cabbage and continue to saute until cabbage has cooked through and wilted slightly. Once vegetables are ready, stir in soy sauce, rice wing vinegar, and sugar. Continue to cook until liquid is almost gone, about 1-2 more minutes.
  3. Stir vegetables into quinoa and serve right away.

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