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.
Servings: 4
Calories: 317kcal
Ingredients
- 1 ½ cups quinoa (cooked)
- 1 cup kimchi (with liquid)
- ½ onion (minced)
- 1 cup chopped greens (spinach and kale)
- 4-5 cloves garlic (minced)
- 1 teaspoon Gochugaru flakes
- 2 tablespoon sesame oil
- 1 teaspoon salt
- 3-4 stalks green onions (chopped)
Instructions
- Heat oil in a non-stick pan.
- Add minced garlic to the hot oil and sauté till the garlic is crisp but not burnt.
- Then add minced onions. Sauté them on medium flame.
- Cook them down till they soften.
- Add chopped kimchi with the liquid and mix well.
- Then add in the greens; I use kale and spinach.
- Cook them for a few minutes on high flame and add salt.
- Mix well and add the cooked quinoa.
- Add the gochugaru flakes and mix well. Then turn down the flame.
- Serve topped with green onions with your favorite curry.
Video
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. 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 works 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.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
Calories: 317kcal | Carbohydrates: 45g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 744mg | Potassium: 511mg | Fiber: 6g | Sugar: 1g | Vitamin A: 977IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 4mg