1 tablespoon vegetable oil
2 tablespoons dried minced onion
3 tablespoons garlic powder
1 medium head cabbage
3 tablespoons onion powder
2 zucchinis, sliced
1 teaspoon salt
1 cut green onion, thinly sliced
2 tablespoons chopped green bell pepper
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon white sugar
1/3 cup chopped celery
Heat oil in a large saucepan over high heat. Saute cabbage and onion for 5 minutes or until cabbage is completely wilted. Stir in garlic powder. Cover, reduce heat to medium-low heat, and simmer, stirring occasionally, for 5 minutes. Stir in zucchini and salt. Stir in cabbage, water, and parsley. Push quinoa into cabbage mixture, then mix into cabbage mixture.
Stir in Worcestershire sauce, garlic, sugar, and celery. Heat well.
Turn heat to medium-low and stir in shrimp, onion, bell pepper, and Worcestershire sauce. Cook, stirring occasionally, for 3 minutes. Remove from heat.