Deconstructed Potsticker Quinoa Salad

Let me first start out by saying that this dish is glorious.  Nom nom nom!  I'm pretty sure that it is best suited as a side dish, but I ate two meal-sized portions on one sitting.  I took advantage of Alex working tonight in order to make a meat-free dish.  I even made a bed of spinach to increase the veggie factor.  This would be great with bite-sized stir-fried chicken as well (I made Alex eat some leftovers, and sure enough he commented about how it needs meat)!  It is simple, prepared in less than 20 minutes (unless you're really taking your time to savor each slice into the cabbage), and easily packed with even more veggies!  Remember that quinoa quadruples in size when cooked, so 1 cup will easily produce enough for four sides.  Rating 9.9/10.

Ingredients
Adapted from Naturally Ella
2 cups water
1 cup quinoa
~2 tsp canola oil
2 cups of chopped cabbage (red or green)
1 cup of carrots- diced
3/4 cup green onion- diced
1/2 cup zucchini- diced
3 tbsp low-sodium soy sauce
3 tbsp rice wine vinegar
2 tsp natural cane sugar
2 tsp sesame oil
Spinach (optional)

Bring two cups of water to a boil.  Add quinoa and bring water back to a boil.  Cover and reduce heat and cook for 12 minutes.
While the quinoa is getting its boil on heat a wok over medium heat.  Add the canola oil, carrots, green onion, and zucchini and cook until tender.
Add the cabbage and continue to cook until the cabbage is slightly wilted.
Add the soy sauce, rice wine vinegar, sugar, and sesame oil to the vegetables and cook until most of the liquids have been cooked into the vegetables. 
Stir the quinoa into the vegetables and serve on a bed of spinach.  If you like spinach that is.
Top with green onion garnish.