Silky cabbage with quinoa

My parents are away in the Yukon so I took some vegetables out of their fridge so they wouldn't go bad. Now I have an abundance of cabbage. I was going to make dal with cabbage but then realized I wouldn't have anything to write for my three or four loyal readers. So I was flipping through Mark Bittman's book and stumbled across one of his subrecipes: Quinoa with silky cabbage. Quinoa (pronouced keen-wah) is a crunchy protein rich grain. More accurately it's psuedocereal as it's the seeds of a leafy plant rather than a grain. I'm not it's biggest fan, but I'm always eager to add more quinoa to my diet. I didn't stick much to the recipe, but it was a good basis.

Silky Cabbage with Quinoa

1/4 head Napa cabbage, slice into rings

pinch of cayenne

sesame and neutral oil

1/2 cup quinoa

1 teaspoon soy sauce

1 cup stock

2 cloves garlic, minced

1 teaspoon ginger, minced

2 chilies, minced

Put the cabbge in a large covered pot over medium heat. Cook, stirring infrequently, for about 15 minutes. Add the oil and cayenne and cook for a few more minutes. Turn the head up to medium-high and add the quinoa and soy sauce. After a few minutes add the stock and bring to a boil. Add the garlic, ginger and chilies stir a final time – cover – and turn the heat to low. Cook for 15 minutes. If the quinoa isn't quite done or if there's too much stock left, turn the heat up and cook for a few more minutes.

Serves 2.