Kimchi Fried Quinoa

Kimchi Fried Quinoa is a delicious weeknight dinner recipe. It comes together in 20 minutes and is super easy to make.

Eight ingredients to make and pairs brilliantly with so many Asian curries and sides.

Asian recipes are easy to make and make super delicious meals. They always work really well for busy weeknight dinners or to make as part of meal prep.

These recipes are generally stir-fried; making them easy to put together generally under 30 minutes on high flame. And they can taste totally different based on add-ins and sauces.

We truly enjoy this cuisine and make it very often. From Asian Peanut Celery Salad and Vegetable Stir-fry to Sichuan Eggplant Noodles and Air Fried Baby corn Mushroom Manchurian; we make them all.

These recipes are generally easy to make Vegan as tofu can be used extensively while making these recipes. Plus, a couple of modifications help make them gluten-free too.

Jump to:

• What is Kimchi
• About Kimchi Fried Quinoa
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Recipe FAQs
• Pairings
• More Quinoa Recipes
• Kimchi Fried Quinoa

What is Kimchi

Kimchi is a popular Korean banchan; consisting of salted and fermented vegetables like Napa cabbage, carrots, radish etc. Plus, it has a lot of spices that aid the fermentation process.

Kimchi is a great side for many recipes and finds application in making certain Korean soups, stir-fries and pancakes.

It is a powerhouse of nutrients. A great source of beta-carotene, Vitamin A, Vitamin C and antioxidant compounds; kimchi is great for health. Plus, it is full of probiotics, making it great for the gut.

However, kimchi tends to have a particular fermented taste and flavor that is not enjoyed by some. Using this in recipes is always a great step to get accustomed to the taste before enjoying kimchi as a side.

This popular dish is the base for our recipe along with a handful of other ingredients and is a great way to mellow down the flavors of kimchi.

About Kimchi Fried Quinoa

A healthier take on the popular Korean dish 'Kimchi Fried Rice'; this recipe replaces rice with quinoa.

The addition of kimchi and greens makes the recipe even more delicious and better for you. Plus, is a great way to make a dinner recipe in under 30 minutes. All we need to do is sauté everything and cook them together.

While I have used quinoa, the same recipe will work with brown rice, white rice, couscous or any grain of your choice. The steps remain same and the flavor changes based on the grain picked.

Why this recipe works

• This recipe is naturally Vegan when an appropriate Vegan Kimchi is used.
• We can put together the recipe in under 30 minutes.
• This Kimchi Fried Quinoa works great for busy weeknight meals or as part of meal prep.
• A great way to use up leftover quinoa, mixed greens from the refrigerator and a good amount of Kimchi; this recipe is rather versatile.
• Enjoy this dish with a side of soup, salad or Asian curry for a complete meal.
• This recipe is easy to scale up or down. It all depends on how much quinoa you want to start with. The other ingredients can be modified in proportion accordingly.
• I have used quinoa, however the same recipe will work for any grain of your choice; white rice, brown rice, couscous, millet etc.

Ingredients and Substitutions

• Quinoa: We use cooked quinoa for this recipe. It is best to use cooked and cooled quinoa. I like to use this Instant Pot Quinoa recipe to make mine. Moreover, leftover quinoa will work well too.
• Kimchi: Any store bought Kimchi works well for the recipe. However, if making a Vegan version, make sure the Kimchi you use is Vegan too. I like to get this kimchi from Amazon.
• Aromatics: I like to use some garlic and onions as aromatics. Chop them into small bits for great taste, flavor and texture. Add some ginger and peppers also if you like.
• Greens: Use some chopped spinach and kale to add some texture to the recipe. Generally I throw in whatever greens I have in the refrigerator; kale, salad blend, lettuce or mixed greens.
• Gochugaru flakes: These Korean chili flakes are great to add some spice to the quinoa. While these work the best, adding some regular chili powder or chili flakes is an option too.
• Sesame Oil: I use sesame oil to sauté the greens and quinoa. However, replace with regular oil if desired.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Heat oil in a non-stick pan.

2- Add minced garlic to the hot oil and sauté till the garlic is crisp but not burnt.

3- Then add minced onions. Sauté them on medium flame.

4- Cook them down till they soften.

5- Then add chopped kimchi with the liquid and mix well.

6- Then add in the greens; I use kale, scallions and spinach.

7- Cook them for a few minutes on high flame and add salt.

8- Mix well and add the cooked quinoa.

9- Add the gochugaru flakes and mix well. Then turn down the flame.

10- Serve topped with green onions with your favorite curry.

Expert Tips and Notes

• The recipe works best with cold quinoa. Cook quinoa a few hour in advance or cool it down completely before using.
• Pick a Vegan brand of Kimchi to make the recipe Vegan. This is because a lot of them tend to have fish sauce.
• Add your choice of vegetables to make the recipe more wholesome. Baby corn, peppers, carrots, broccoli, cauliflower and cabbage work well here.
• Add gochugaru flakes for the most authentic flavor. However, add regular chili flakes if you like.
• The leftovers can be refrigerated for up to 4 days. Heat through before serving.

Recipe FAQs

Pairings

This Kimchi Fried Quinoa pairs really well with so many Asian recipes. Here are some of the best recipes to serve with it.

More Quinoa Recipes