Savoy cabbage, colorful peppers and plant-based ground meat meet fluffy quinoa in this hearty wok dinner.

Ingredients

• 1½ cups cooked, cooled quinoa
• 1 (10 oz) package Abbott’s Plant-Rich Ground “Beef”
• ¼ head Savoy cabbage, thinly sliced
• ½ onion, diced
• ½ red bell pepper, diced
• ½ green bell pepper, diced
• 5–6 garlic cloves, chopped
• 1 tbsp cumin seeds
• 1–1½ tsp smoked paprika
• 1–1½ tsp black pepper
• ⅓ cup coconut aminos, plus more to taste
• Rice bran oil or other cooking oil

Instructions

1. Heat a drizzle of oil in a wok over medium-high heat. Toast cumin seeds 30–60 seconds until fragrant.
2. Add plant-based ground and cook, breaking it apart, until lightly browned.
3. Stir-fry onion and peppers for 2–3 minutes.
4. Add garlic and cook briefly until fragrant.
5. Add cooled quinoa and cabbage. Pour in coconut aminos and season with smoked paprika and black pepper.
6. Toss over medium-high heat for a few minutes until quinoa is hot and cabbage just wilted but still a little crisp.

Chef’s Notes

• Day-old quinoa fries beautifully because it has less surface moisture.
• Taste before adding salt: the plant-based ground and coconut aminos may already provide enough seasoning.
• Add the cabbage toward the end to preserve its crunch.