Korean Vegan Breakfast Bowl with Quinoa and Korean Radish Salad

Allergens

Soy, Sesame

Ingredients

• 1 cup quinoa, uncooked 2 cups water 1/2 cup Korean radish, julienned 1/2 cup cucumber, sliced 1/2 cup carrots, shredded 1/4 cup red onion, thinly sliced 1/4 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 1 tbsp sesame seeds, toasted 1 block firm tofu, pressed and cubed 2 tbsp soy sauce or tamari 1 tbsp rice vinegar 1 tbsp maple syrup 1 tsp sesame oil Salt and pepper, to taste

Instructions

1. Rinse the quinoa under cold water until the water runs clear. In a saucepan, combine the rinsed quinoa with water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy.
2. Meanwhile, prepare the Korean radish salad by combining julienned Korean radish, cucumber, carrots, red onion, parsley, and cilantro in a bowl. Toss with sesame seeds and set aside.
3. In a separate pan, heat 1 inch of water. Place the pressed and cubed tofu in a steamer basket over the simmering water and steam for 5 minutes. Remove from heat and allow to cool. Then, toss the steamed tofu with soy sauce or tamari, rice vinegar, maple syrup, sesame oil, salt, and pepper.
4. To assemble the bowl, divide the cooked quinoa between two bowls. Top with the Korean radish salad and seasoned tofu. Enjoy your revitalizing and energizing meal!

Chef’s Insight

This dish is not only delicious but also nutrient-dense, providing essential vitamins, minerals, and antioxidants for a healthy start to your day.

Notes

Feel free to adjust the seasoning according to your taste preferences.