Spiced Chickpea and Quinoa Stir-Fry with Cabbage

1.Prepare the Quinoa: Combine the rinsed quinoa, vegetable broth (or water), and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

2.Sauté Aromatics: Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté for 3-4 minutes until softened.

3.Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.

4.Add Spices: Sprinkle in the cumin, coriander, turmeric, cayenne pepper (if using), and black pepper. Stir constantly for 30 seconds to toast the spices.

5.Stir-Fry Cabbage: Add the shredded cabbage to the skillet. Stir-fry for 5-7 minutes until the cabbage wilts but still retains a slight crunch.

6.Combine Ingredients: Add the rinsed chickpeas and the 1/2 cup of vegetable broth or water to the skillet. Bring to a simmer and cook for 2-3 minutes, allowing the flavors to meld and the liquid to slightly reduce.

7.Finish and Serve: Stir in the cooked and fluffed quinoa, mixing well to ensure everything is evenly coated with the spices and vegetables. Taste and adjust salt if necessary.

8.Garnish and Plate: Serve the stir-fry immediately, topped with fresh chopped cilantro and a squeeze of fresh lime juice.