Name: Fried Quinoa with Kale and Kimchi
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: Serves 2
Cuisine: Korean
Ingredients: 1 bunch kale, ribs removed, chopped; 2 eggs; 1 green onion, white and green parts, thinly sliced; 1 Tbsp soy sauce, plus more as needed; Kosher salt; 1 tsp sesame oil; 1 garlic clove, minced; 1 cup [170 g] quinoa, rinsed; 2 cups [480 ml] vegetable broth; 2 Tbsp vegetable oil; 1 onion, diced; ¾ cup [150 g] kimchi, chopped, plus more as needed; 2 tsp gochujang

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Kale and kimchi unite! This dish has a decidedly Korean flavor, with ingredients like gochujang and kimchi, both of which are fermented and good for you. I could go on about the healthfulness of this dish, with the kale and quinoa and all, but I’d much rather tell you how delicious it is. Make this tonight; it’s delish.

Ingredients

2 Tbsp vegetable oil
1 onion, diced
1 garlic clove, minced

Method

Heat a 12-in [30.5-cm] skillet over medium-high heat, and add the vegetable oil. When the oil shimmers, add the onion and sauté until it begins to soften, about 2 minutes. Add the garlic, kale, and ¼ tsp salt and sauté until the kale softens and turns bright green, about 2 minutes longer. Add the quinoa and vegetable broth and bring to a simmer. Cover, turn the heat to l

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