Vibrant Korean Kimchi Quinoa Bowl

Allergens

Soy (in gochujang), Sesame

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 2 cups chopped fresh spinach
• 1 cup shredded carrots
• 1 cup shredded red cabbage
• 1 cup kimchi, roughly chopped
• 1/4 cup gochujang (Korean chili paste)
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1 green onion, thinly sliced
• 1/4 cup toasted sesame seeds

Instructions

1. Rinse quinoa under cold water and drain well. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 12 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it cool.
2. In a small bowl, whisk together gochujang, rice vinegar, honey or maple syrup, sesame oil, garlic, and ginger to create the dressing. Set aside.
3. In a large bowl, combine cooked quinoa, chopped spinach, shredded carrots, red cabbage, and kimchi. Add the gochujang dressing and toss well to combine.
4. Divide the mixed quinoa bowl into two servings, garnishing each with sliced green onions and sesame seeds.

Chef’s Insight

Customize your bowl by adding more vegetables or protein, like tofu or grilled chicken.

Notes

Adjust the spiciness level to your preference by adding more or less gochujang.