KOREAN STYLE QUINOA Recipe | Easy Vegetarian and Vegan Meals | Quinoa recipes

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic seasoning.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is more affordable.

gochujang

🥗Healthier: sriracha

💰Cheaper: chili paste

Sriracha offers a similar heat with less complexity.

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is a whole grain alternative, while white rice is often cheaper.

Thoroughly wash the quinoa (a few times) until the water runs clear, then soak in water for about 30 minutes. Once the quinoa is soaked, drain the water and let it sit in a strainer.

To a heated pan, add olive oil and onion. Fry the chopped onion while switching between medium to medium-high heat until it starts to brown, for about 5 minutes.

Add the chopped mushrooms, salt and fry on medium-high heat until the mushrooms are lightly browned, for about 6 to 7 minutes.

Add the soaked and strained quinoa and water and mix. Sprinkle julienne carrots and frozen edamame on top of the quinoa. Mix and bring it to a boil, then cook uncovered for about 1 minute.

Cover the pan with a lid and reduce the heat to low, cooking covered for about 15 minutes or until the quinoa is cooked.

While the quinoa is cooking, prepare the sauce mix by combining gochujang, dark soy sauce, white vinegar, maple syrup, minced garlic, and sesame oil in a small bowl. Mix well and set aside.

Once the quinoa is cooked, uncover and add the sauce mix and green onions, mixing well. Increase the heat to medium and fry the quinoa for 2 to 3 minutes. Turn off the heat and cover the lid, allowing the quinoa to rest for about 5 minutes for the flavors to develop.

Remove the extra firm tofu from the package, drain the liquid, rinse the tofu with water, and pat dry with a paper towel. Cut the tofu into 1/2 X 1/2 inch cubes.

To a heated pan, add olive oil, tofu cubes, salt, and pepper. Mix well and spread out the tofu in a single layer, allowing one side to golden brown for about 1 minute. Toss and fry for another 2 to 3 minutes until all sides are lightly browned.

Add the pan-fried tofu to the cooked quinoa and mix. Serve hot with a side of green salad.

Cooking Techniques

Equipment Needed

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Dietary