Mushroom & Napa Cabbage Lime Stir-fry Recipe
Ingredients
- 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
Instructions
- Heat the coconut oil over medium heat, and add the mushrooms and cabbage. Stir well for a few minutes until the veggies soften.
- Add in the coriander powder. Turn off the heat and stir in the lime juice, and sea salt to taste.
- Top with fresh cilantro. Serve fresh with the quinoa.
- Enjoy!
- 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.
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