• Cook Quinoa according to the directions substituting water for chicken stock and set aside
• Sauté thinly sliced onion with a dash of olive oil on medium heat until they begin to sweat
• Add in a clove of garlic (smashed/diced) and continue to sauté until onions are browned
• Add in chopped chicken and cook until fully done
• Add in a 1/4 of a head of cabbage sliced super thin until slightly see through
• Turn down heat to a simmer 
• Add in a cup or so of teriyaki sauce
• Serve over quinoa

Tips:

• Cook Quinoa and chicken ahead of time in larger portions and section out into one cup size servings.  It lasts for several days in the fridge so you can add to salads cold or heat and serve with multiple meals.
• Use rotisserie chicken or leftover chicken and follow the same directions above until chicken is reheated throughout
• I almost always use Kikkoman Teriyaki Sauce because it's so easy