Kimchi Fried Quinoa

I love Kimchi and can’t get enough of it.  After living in LA for the past two years, it seems kimchi is served at every restaurant and in all types of dishes.  I buy mine from a local Korean market and at the farmers market made fresh by Dave’s Gourmet Korean.  The kimchi pictured here is from Dave’s.

#1This dish is a quick meal, a good way to get a mix of vegetables, and to some tastes better the next day when brought for lunch.#2Make sure you rinse the quinoa real well.  I find that cooking the quinoa a day ahead not only saves you time but the quinoa “fries” better in your wok or cast iron pan.#3I like to add onions and spices to my quinoa as I cook it.  I also always use low-sodium chicken broth instead of water so I’m happy eating the quinoa just on its own.#4Fresh, spicy, delicious, healthy fermented cabbage. #5Don’t overcook the vegetables. They will need to cook with the quinoa and egg again when stir-frying so don’t fear. You just want the broccoli to become a bit tender and the eggplant to lose its raw spongy consistency a bit.  Feel free to use any vegetables you wish.#6Sprinkle with fresh scallions and toasted sesame seeds.

INGREDIENTS
– 2 Cups of Quinoa
– 4 Cups of Low Sodium Chicken Broth
– 2 Tbsp. of Grapeseed Oil
– 2 Chinese Eggplant chopped
– 2 Heads of Broccoli chopped
– 2 Tbsp. of Soy Sauce
– 1 Tbsp. of Hoisin Sauce
– 1 Cup of Kimchi
– Toasted Sesame Seeds
– 1 Bunch of Scallions
– 2 Yellow Onions diced
– 3 Eggs
– Healthy Pinch of Chinese Five Spice
– 2 tsp. White Pepper
– 6 Cloves of Fresh Garlic
– Sriracha as desired (I love Sky Valley’s all natural version)

DIRECTIONS

1) Rinse the quinoa well and allow to dry briefly.  Place quinoa in a large pan with 1 Tbsp. of oil and toast for approximately one minute.  Add chopped onions, garlic cloves, Chinese Five Spice, White Pepper, and Chicken Broth.  Bring the broth to a boil, turn heat to low and cook covered for approximately 20 minutes or until all liquid is absorbed.  Fluff briefly with a fork. Place to the side or store in the fridge.

2) Sauté the eggplant and broccoli with soy sauce, hoisin, and a scant amount of chicken broth. Cook till just tender. Place to the side and save sauce.

3) Get your wok or cast iron pan piping hot.  Add the grapeseed oil, then quinoa, then vegetables and sauce, then kimchi and raw eggs.  Stir vigorously till eggs are cooked and all ingredients well mixed.

4) Plate and add fresh scallions and toasted sesame seeds.  Some people like a squirt of Sriracha on theirs.

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