I love korean food. I love the pungent spice and bright flavors. The use of seasonal vegetables. The over-pickling. The extreme temperatures. Everything! Korean food plays well with a veggie-heavy diet (think of all of the vegetable side dishes that come out before your meal when you dine at a korean restaurant!). Classic recipes can also be adapted to the use of quinoa.
One of my favorite recipes is kimchi fried quinoa. I base my recipe on maangchi's post for kimchi fried rice, only I adjust it for quinoa and tweak some of the measurements. I also add a poached egg on top because it makes everything better. For our vegan friends, you could totally omit the egg and use vegan kimchi.
2 cups of cooked white rice and quinoa mixture (1/2 cup dry red quinoa, 1/2 cup of short grain sushi-style rice, 1 3/4 cups of water, boil for full 10-15 minutes, remove from heat and leave it covered for 10-20 minutes; alternatively just throw the quinoa and rice into a rice cooker)
1 cup chopped kimchi (I make my own kimchi at home using maangchi's recipe; vegans can replace fish sauce with soy sauce or liquid aminos)
1/4 cup kimchi juice or 1/4 cup of water + 2 tbspn of gochujang
2 tspn of sesame oil
1 tspn of vegetable oil
1 green onion, chopped
1 tablespoon roasted sesame seeds
1 sheet of seaweed, roasted and shredded
1 poached egg (crack an egg over a deep spoon and gently lower spoon into a pot of boiling water + 1 tspn of rice wine vinegar, cook for 3-5 minutes, then scoop out egg)
Put vegetable oil in a pan. Add chopped kimchi and rice/quinoa mixture. Stir on low heat for 3 minutes. Add chopped onion and kimchi juice (or water + gochujang). Stir for another 2 minutes. Do not cook for too long else the rice/quinoa mixture will start to stick to the pan. Serve with roasted sesame seeds, drizzled sesame oil and shredded seaweed on top. Can be paired with a poached egg too.