KIMCHI FRIED QUINOA (OR FARRO!)
There's probably nothing more comforting than a plate of steaming white rice with a sunny side up, all doused with some sweet Cap Kipas Udang soy sauce.
Unfortunately, in our household, my husband looks at white rice as a very occasional treat, like it should be and turn to brown rice instead. Of late however, I've managed to turn him to quinoa, and slowly but surely, farro.
Farro, for those who haven't caught on yet, is a little softer and more tender compared to quinoa, so it's a lot like rice. While both quinoa and farro are high in fiber and protein, farro has slightly more carbs but also offers more calcium than quinoa. It also looks a little like barley when cooked!
A few nights ago, while going through the usual conundrum about what to make for dinner until I saw my bottle of kimchi in the corner and decided to whip up kimchi fried quinoa, even though I've never actually had kimchi fried rice my whole life.
The best thing about this meal is you get carbs, fiber, probiotics from the kimchi, protein and calcium all in one bowl!
WHAT YOU NEED
For four servings
- 2 cups cooked quinoa (I like the tricolored ones)
- 2 gloves of garlic
- a small handful of diced onions
- 1 cup of finely chopped kimchi (If you don't make it yourself, have Korean friends or live near a Korean supermarket, I recommend the Mother-in-Law's brand that's available in Whole Foods)
- 1/4 cup kimchi juice (from the bottle!)
- Any vegetables and protein you'd like - I added spinach, carrots julienne and tofu, but substituted tofu for chicken for my husband.
- Sliced bird's eye chili to taste, if you'd like it spicier. Likewise, salt if you use salt in your cooking. (I don't.)
- A little agave or coconut nectar for that sweet & spicy kick. (Optional)
Spray your wok with oil and sauté garlic until fragrant. Throw in your kimchi and sauté until most of the moisture has evaporated. At this point, add quinoa and mix well. Pour in the kimchi juice and the agave or coconut nectar - you can also skip this!
Add your proteins, vegetables, sliced chilies, and salt to taste if you'd like. Turn down the heat and cook the quinoa through. Serve hot; you can top off the bowl with a sunny side up egg, and some strips of dried nori!