It’s been a really long time since we’ve shared a savoury recipe on the blog. To spice things up (both literally and figuratively), I’m sharing a healthified version of a Korean comfort dish: Kimchi Fried Quinoa.
I have a special appreciation for ethnic comfort foods. Growing up in Vancouver, I’ve been surrounded by a diversity of cultures and their cuisines and am intrigued to experience each and every one. Since making friends with many Koreans, I’ve fallen for their spicy foods.
Kimchi fried rice is a staple dish in every household; every mom has their own version and every version is delicious. Simple yet satisfying, this basic dish can be jazzed up by adding different fillings and is a great way to utilize leftovers. But today, we’re healthify-ing this dish by swapping out the rice!
Whaaaaaaat?
We’re breaking tradition today! There’s nothing wrong with rice, (except maybe white rice) but quinoa contains more nutritional benefit. Just to mention a few, quinoa has more protein, more complex carbohydrates, more fibre, more potassium, calcium, iron, and magnesium.
Nutty and nutritious, this pseudo-grain (meaning “fake grain”; quinoa is actually a seed!) can be eaten and used in the same way as rice, so there is no reason not to eat more quinoa! And while your at it, might as well purposely cook extra quinoa to have on hand to make this recipe when dinner needs to be on the table in say, 15 minutes.
Ideally, “old” well-fermented kimchi should be used to provide maximum flavour. For me, this means the last pile of kimchi sitting at the bottom of the container that always tastes so much stronger and more sour than I remember it to be. My Korean friends are probably all cringing as they read this because store-bought kimchi is a big no-no. That being said, the Kimchi Fried Quinoa I made using the store-bought variety was very well received by my family. Until the day I can try some real homemade kimchi, store-bought will have to suffice.
To let the kimchi shine in this dish, I kept the flavours simple by just garnishing with some green onion and roasted seaweed. I would have also used some toasted white sesame seeds if I had some. This basic recipe is vegan too!
Different combinations of “fillings” can be used to customize your batch of kimchi fried quinoa. A few ideas are included in the recipe. My mom often puts chopped up pieces of broccoli stems in our fried rice; it adds wonderful texture and flavour while also being resourceful! Edamame would be a great protein source, I might try that next time.
Now for a sexy runny yolk photo:
Yummmm
For non-vegans, a fried egg on top is not only visually appealing, but is really the most delicious way to enjoy the dish, oozy yolk all over the spicy quinoa. -drools-
Get the recipe after the cut!
- 3 cups leftover quinoa (1 cup dry quinoa, cooked)
- 1 tbsp coconut oil or choice of cooking oil
- 2 cloves garlic, minced
- 1 heaping cup finely chopped kimchi
- ΒΌ cup kimchi juice
- 1 tsp coconut sugar
- 1 tbsp seasame oil
- Salt, if needed
- 1 sheet nori (seaweed paper), cut into fine strips
- 1 spring onion, finely chopped
- Egg(s), if desired*
- "Fillings", such as cooked corn, peas, carrots, broccoli, tofu, shrimp etc., if desired
- Heat coconut oil in a medium-large wok or a deep frying pan over medium heat. Saute garlic until fragrant. Add chopped kimchi and saute until most of the moisture is evaporated and kimchi.
- Add quinoa and break up the chunks and mix with the sauteed ingredients.
- Pour in the kimchi juice and sprinkle the coconut sugar over the quinoa. Stir until thoroughly combined. Taste and season with salt if necessary.
- At this point, add in any fillings, if using. Stir to distribute.
- Continue cooking quinoa, stirring occasionally and turning down the heat as needed to prevent the bottom from sticking. Cook until quinoa is slightly drier and heated through.
- Serve immediately garnished with seaweed, spring onion, and a fried egg if desired.
Hi thank you, your recipe method doesn’t mention the sesame oil, do you at it at the final stage as similar recipes around also do?
Yes I usually drizzle it in after turning off the burner