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Quinoa with silky cabbage & barbecued vegies


  • Put 2 tbsp peanut oil and the sesame oil into a large heavy-bottomed pot with the ginger and sugar. Gently cook for about 1 min, continually stirring.
  • Core the cabbage and remove the ribs and stalks. Then finely shred, add to the pot and toss until just wilted.
  • Add the quinoa and cook until it begins to pop and goes opaque, continually stirring.
  • Then mix in a good slurp of soy with seasonings.
  • Pour in the stock, mix well, getting everything off the sides of the pot, and bring to the boil. Tightly cover, turn the heat right down and simmer UNDISTURBED for 15 mins. Then taste for tenderness and, if still a bit firm, cook a little more. Taste for seasoning and stir through the spring onion.
  • When the quinoa is almost ready, spray the vegies with oil and cook on a preheated ridged grill (or BBQ) until lightly charred.
  • To serve, mound the quinoa on a large plate (or individual plates), arrange the vegies on top and sprinkle with parsley.
  • nb.  Any variety of vegies can be used and the quinoa is also a great side dish.
  • from “How to Cook Everything Vegetarian” by Mark Bittman


  • 2½ tbsp peanut (or vegie) oil
  • 1 tbsp sesame oil
  • 2 cm piece ginger, finely chopped
  • 1 tbsp brown sugar
  • ½ large Savoy cabbage
  • ¾ cup quinoa
  • soy sauce
  • sea salt & freshly ground pepper
  • 1½ cups vegetable stock
  • 1-2 spring (green) onions, shredded
  • olive oil spray
  • 1 large red capsicum, cored, seeded & cut into largish even pieces
  • 4 large mushrooms, peeled
  • 1 red onion, peeled & cut into largish even pieces
  • 1 zucchini, cut into largish even pieces
  • 1 eggplant, cut into largish even pieces
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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