3 large carrots, peeled and cut into long thin pieces
1 small red cabbage, shredded (about 2.5 cups)
1 small onion (chopped)
1 garlic clove (chopped)
2 Tablespoons sesame seeds
2 Tablespoons sesame oil
¼ cup soy sauce
Pinch of chili flakes
Salt to taste
1 cup cooked quinoa (to serve)
1. Heat sesame oil in skillet over low to medium heat. Add sesame seeds, onion, garlic and a pinch of the chili flakes.
2. Sauté until onions are translucent; add carrots and cabbage and sauté for five minutes.
3. Add soy sauce and let simmer for five minutes. When crisp-done serve over cooked quinoa.