For dinner I started by realizing we have no thawed meat of any sort, and deciding I would use some quinoa as a good base, since it is apparently a very good source of complete protein, and it's pretty tasty too. Then I decided to throw some cabbage in as a primary ingredient, and I just tossed a few other things in.

Ingredients:
1 cup cooked red quinoa (I use my rice cooker, 2x water to 1x quinoa)
1 head cabbage, quartered, cored, cut into slices
4 medium size carrots, sliced
4 small spring red onions, sliced
salt
ground sage
red pepper flakes
1 fresh ripe tomato, cut into small slices
1 handful cilantro (because everything should have cilantro on it these days)
2 slices bacon (I took these straight from the freezer)

Directions:
Heat bacon in large non-stick saute pan over medium-high heat until cooked, remove from heat and crumble. Add cabbage, carrots, onions, salt, sage, and pepper flakes. Cook 2-3 minutes until vegetables are wilted. Cover, cook additional 5-6 minutes until tender. Add tomato, cilantro, and crumbled bacon, re-cover, remove from heat. Serve over quinoa in ratio of your determination. Of note- in the photo, there's a good bit more quinoa on the bottom, not thoroughly mixed in yet.

Once you realize it's kind of bland, add more salt, or in our case, a good grating of parmesan cheese. Really not so bad once it's doctored up a little. A bite complete with bacon and parmesan is quite good, but then what isn't once you add bacon and good cheese?