Korean Quinoa Buddha Bowl with Spicy Kimchi Slaw and Tofu

Allergens

Soy (tofu)

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 block firm tofu
• 1 small cucumber, sliced
• 1 small carrot, julienned
• 1 cup kimchi (store
• bought or homemade)
• 3 cups mixed leafy greens
• 2 tablespoons sesame seeds, toasted
• Salt and pepper, to taste

Instructions

1. a. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer until cooked through, about 15 minutes. Set aside. b. Slice the tofu into half inch thick slices and marinate in your favorite Korean BBQ sauce for at least 20 minutes. c. In a large bowl, combine cucumber, carrot, kimchi, and mixed greens. Toss with 1 2 tablespoons of sesame seeds. d. Divide cooked quinoa among two bowls. Arrange tofu slices on top of the quinoa, followed by the spicy kimchi slaw mixture. e. Season with salt and pepper as desired. Serve immediately.

Chef’s Insight

"The combination of quinoa and tofu provides a complete protein, making this dish not only delicious but also nutritionally balanced."

Notes

Feel free to adjust the level of spiciness in the kimchi slaw according to your preference