There’s a restaurant that I constantly walk past but was only vaguely aware of until recently. It sort of existed on the edge of my mind until one day a friend and I looked inside and decided to give it a try. I’m a big fan of fermented foods and on the menu was a version of this recipe. From the first bite it was one of those “Oh my god!” moments. It was a recipe that I needed to learn to make at home.
It didn’t really take much reverse engineering. The main ingredients are pretty straight forward and simple. Probably the most complicated part of the recipe is the sauce and it only contains 3 ingredients. There are some pretty power flavors in this recipe: spicy, creamy, and tangy. When I first started making this recipe on my own, I ate it everyday for a week straight.
Start by making the quinoa. The water to grain ratio is 2:1. I combine 2 cups of water to 1 cup quinoa and bring it to a boil in a sauce pan. Lower to a simmer, cover, and cook for 15-20 minutes or until the water is absorbed. Remove from heat and let cool a few minutes before fluffing with a fork. Gather your remaining ingredients and mix sauce while waiting for the quinoa to cook.
Kimchi can be easily made. Follow my recipe from an earlier post if you want to give it a try. It can also be readily found in many grocery stores. Make sure to check the ingredients as it frequently contains fish sauce. Begin adding the layers to the bowl starting with the quinoa then kimchi. I also like to pour on some of the juice from the kimchi. Top with kale, carrots, and cubed avocado. Drizzle on sauce and enjoy!
- Qunioa
- Kimchi
- Kale
- 1 carrot, cut into thin strips with a peeler
- 1 avocado, cut into cubes
- 3 tbsp. vegenaise
- 1 tbsp. lime juice
- 1 tsp. chipotle powder
- 1. Cook quinoa according to package. The ratio of quinoa to water is 1:2, so for every cup of quinoa use 2 cups water. Bring quinoa and water to a boil in a sauce pan. Lower heat, cover, and cook for 15-20 minutes or until water is absorbed. Let it cool for a few minutes then fluff with a fork.
- 2. Check out my previous post for instructions on how to make kimchi.
- 3. Spoon desired about of quinoa into bowl and top with kimchi (and some of the juice). Layer with kale, avocado, and carrots.
- 4. Mix Vegenaise, lime juice, and chipotle powder in a small bowl. Drizzle this over the top of the kimchi bowl.
- *Chipotle powder is very hot so use it sparingly. I recommend starting with less than 1 tsp. and adding more until desired spiciness is achieved.
- *Other greens such as baby kale leaves and spinach would work well, too.
