I love quinoa. I really do. Give me rice, brown rice, couscous, and I’ll still be hankering for that bowl of quinoa. But, the truth is I can never really finish a serving of quinoa pilaf on its own, unless it’s got my favourite squash-kale combination spelled all over it.
I’ve had it in salads, granola, and more recently in a faux-pizza crust, but no other fanciful flavour quite takes the cake for me. That was, until I realise that you don’t need fancy to enjoy good food. And that’s when this easy kimchi fried ‘rice’ came into the picture, and I wiped out the bowl as fast as it took to cook it.
And just between you and me, I’ve had this 3 times in 2 weeks. Obsessed much?
Kimchi Fried Quinoa
1/4 cup organic quinoa seeds, rinsed thoroughly
1/2 cup water
1/4 cup vegetable stock
1 tablespoon extra-virgin olive oil
1/4 cup kimchi
1 tablespoon kimchi juice
1 tablespoon water
Bring the water and vegetable stock to a boil in a pot. Add the quinoa, cover the pot and lower heat, allowing it to simmer, until most of the liquid is absorbed. Turn off the heat, and leave the pot covered for about 5 minutes. Once done, fluff the quinoa and set aside.
Heat up the extra-virgin olive oil in a saucepan, and stir-fry the kimchi for about 1 minute.
Add the kimchi juice, water and quinoa, and stir till well-combined, and all heated up.
Feel free to add in vegetables when cooking. Best to opt for quick-cooking vegetables; just add them in together with the liquids (before the quinoa), and stirfry till they’re cooked, thereafter stirring in the quinoa. You may need to add extra water.
I added julienned carrots, diced Japanese pumpkin (kabocha) and thin asparagus stems in mine.