Thai Style Quinoa and Cabbage

Thai Style Quinoa and Cabbage

Quinoa is a delicious and healthy replacement for rice (or sometimes even pasta) in any dish. It is one of the most protein-rich foods we can eat. It contains Iron, magnesium, and many, many  other vitamins and minerals. Quinoa also packs almost twice as much fiber as most grains. 

However, quinoa is not a grain, but a seed that is harvested from a species of a plant called goosefoot. It is more closely related to spinach and beets than it is to grains.

This recipe sounds like bland compromise, but it is anything but. Quinoa and cabbage were made for each other! This Thai-style side dish is a perfect side for seafood, stir fry, or teriyaki chicken.

I certainly hope you give this humble seed a try soon. I didn't expect to like it, but after trying it, I can see why it is so popular. As long as you cook it the correct way and add plenty of flavors, quinoa can be the star of the show! If you have never tried quinoa before, and want to, I highly recommend you try this recipe first. It may just take the place of rice in your home! Now what am I going to do with this large bag of rice I just bought...

Ingredients for quinoa:

  • 1 cup quinoa
  • 2 cups water (+ more for rinsing quinoa)
  • 1.5 tablespoon finely grated ginger
  • 2 cloves garlic (minced)
  • 2 cubes chicken bouillon
  • 2 tablespoon fresh lime juice
  • 1 tablespoon soy sauce

Ingredients for cabbage:

  • 1 large head of cabbage, roughly chopped
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • 1/2 cup water
  • 3 tablespoon vegetable oil


Rinse quinoa, and combine it with the water, ginger, bouillon, and spices in a 2 quart pot on high heat. Once boiling, reduce heat and cover, allowing quinoa to simmer for 15-20 minutes. Strain any remaining water from the quinoa and put the quinoa back in the pot. Add soy sauce and lime juice, fluff, and set aside.

Roughly chop cabbage (aiming for 1" pieces) and combine it and all remaining ingredients into a large pot. Cover, and set to medium-high heat. Cook cabbage, stirring occasionally, for 15-20 minutes or until tender and translucent. 

Strain out any remaining water from the cabbage and mix in the quinoa. 

Serve immediately with a side of soy sauce or your favorite Asian-style dish. I just-so-happened to create this very dish for my Teriyaki Chicken recipe, since my husband and I are not huge rice fans.


Here is a pin-able photo for Pinterest (below)!