Mushroom & Napa Cabbage Lime Stir-fry Recipe
Serves: 2 servings
  • 1 cup cooked quinoa
  • 1 tsp. coconut oil
  • 1 cup crimini mushrooms, sliced
  • 1 ½ cups of cabbage, sliced
  • 1 ½ tsp. coriander powder
  • 1 ½ tsp. cumin powder
  • 2 Tbs. lime juice
  • Sea salt, to taste
  • Chopped fresh cilantro, for topping
  1. Heat the coconut oil over medium heat, and add the mushrooms and cabbage. Stir well for a few minutes until the veggies soften.
  2. Add in the coriander powder. Turn off the heat and stir in the lime juice, and sea salt to taste.
  3. Top with fresh cilantro. Serve fresh with the quinoa.
  4. Enjoy!
  5. Note: If you have a more delicate system, having cooked cabbage( as in this recipe), might be easier for your system to handle than raw cabbage.
Recipe by Solluna by Kimberly Snyder at