A vibrant quinoa bowl featuring Korean flavors with gochugaru (chili flakes), sesame oil, and fresh vegetables. Nutritious, flavorful, and satisfying with a perfect balance of heat and umami.
Recipe Details
Ingredients
- 200g quinoa, rinsed
- 480ml vegetable broth
- 30ml toasted sesame oil
- 45ml low-sodium soy sauce
- 30ml rice vinegar
- 5g gochugaru (Korean red pepper flakes)
- 15ml honey
- 3 cloves garlic cloves, minced
- 15g fresh ginger, grated
- 2 medium cucumbers cucumbers, thinly sliced
- 2 large carrots carrots, julienned
- 200g red cabbage, thinly sliced
- 150g shelled edamame, cooked
- 4 stalks green onions, sliced
- 30g toasted sesame seeds
- 2 sheets nori sheets, cut into strips
- 2 avocados ripe avocados, sliced
Instructions
-
Rinse 200g quinoa in a fine-mesh strainer until water runs clear. In a medium saucepan, bring 480ml vegetable broth to a boil.
-
Add rinsed quinoa to the boiling broth, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
-
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
-
In a small bowl, whisk together 30ml toasted sesame oil, 45ml low-sodium soy sauce, 30ml rice vinegar, 5g gochugaru (Korean red pepper flakes), 15ml honey, 3 cloves garlic cloves, and 15g fresh ginger to make the dressing.
-
In a large bowl, toss the warm quinoa with half of the dressing and let cool to room temperature.
-
Prepare all vegetables: slice 2 medium cucumbers cucumbers, julienne 2 large carrots carrots, slice 200g red cabbage, and slice 4 stalks green onions.
-
To assemble bowls, divide the dressed quinoa among 4 serving bowls as the base.
-
Arrange 2 medium cucumbers cucumbers, 2 large carrots carrots, 200g red cabbage, and 150g shelled edamame in sections over the quinoa.
-
Top each bowl with 2 avocados ripe avocados slices, 4 stalks green onions, 30g toasted sesame seeds, and 2 sheets nori sheets.
-
Drizzle remaining dressing over each bowl just before serving. Serve immediately.
Tips
Gochugaru Source: Find Korean red pepper flakes at Asian grocery stores or online. If unavailable, substitute with red pepper flakes, but use half the amount as they're spicier.
Quinoa Perfection: Don't skip rinsing the quinoa - it removes the bitter saponin coating for better flavor.
Vegetable Prep: Use a mandoline or sharp knife for uniformly thin vegetable slices that look professional and taste great.
Make-Ahead: Prepare quinoa and dressing up to 2 days ahead. Assemble bowls just before serving to keep vegetables crisp.
Protein Addition: Add grilled tofu, tempeh, or a soft-boiled egg for extra protein to make this a complete meal.