Asian Sweet and Spicy Korean Quinoa Bowl makes for a protein packed lunch or dinner recipe! Loaded with veggies and topped with a delicious sauce, this Quinoa bowl is an ultimate meal!
Quinoa Bowls are my staple lunch. They are super healthy, a great alternative for rice and so versatile to cook.
You can literally make anything with Quinoa. From Breakfast bowls to lunch bowls to casseroles etc.
Here are some of my favorite Quinoa bowls recipes
- Quinoa pilaf with cranberries and almonds
- Quinoa Enchilada Casserole
- Quinoa and Black Beans (Vegan)
- Crock-Pot Black Bean and Quinoa Chili
- Instant Pot Black Bean Quinoa Burrito Bowl with Tofu
- Roasted Mushrooms with Herby Quinoa
Jump to:
- Red Quinoa Bowl
- Are Quinoa Bowls Healthy?
- What to Put in Quinoa Bowl?
- Superfood Quinoa Bowls
- Ingredients needed for Korean Quinoa Salad
- How to make Korean Quinoa Salad Bowl
- Korean Gochujang Vinaigrette
- Add More Veggies to make this Nutrition rich
- Can I store Quinoa Bowls?
- More Quinoa Recipes you'll love
- Korean Quinoa Bowl
Red Quinoa Bowl
I generally use White Quinoa for my recipes but for today's recipe I have used Red Quinoa.
Red Quinoa higher in antioxidants than any other kids of proteins. It makes for a great grain to help your heart functioning. Here's more on Red Quinoa health benefits.
It cooks the same as white Quinoa or Tri colored Quinoa and tastes just the same!
Are Quinoa Bowls Healthy?
Well, that totally depends on how you are making Quinoa Bowl. But yes of course, Quinoa is a great pseudo grain so its naturally a better and healthier choice as compared to rice bowls or noodle bowls.
Pack it with veggies and proteins (meat or seafood) of your choice to make it even healthier and nutritious quinoa bowl recipe perfect for lunch or a light dinner!
Wondering if you can eat Quinoa everyday? Yes of course! Know more here.
What to Put in Quinoa Bowl?
Quinoa is so versatile to cook. When you're making it for breakfast, just add a bit of ground cinnamon and maple syrup along with some freshly chopped apples or fruits and it makes for a perfect Quinoa breakfast bowl
For lunch you can do a variety of flavors. Use any condiments you love to flavor your Quinoa Bowl. From Asian sauces to a simple Garlic Butter toss to Lemon flavored Quinoa etc.
You can put any choice of vegetables to your Quinoa Bowl.
Just toss them with salt, pepper and olive oil, saute and its ready to be used in your fluffy quinoa bowl.
Superfood Quinoa Bowls
Quinoa is a pseudo grain which is super healthy and nutritious. It makes for the perfect alternative to rice or heavy carb rich foods.
Quinoa Bowls are naturally healthy and low carb. Packed with loads of veggies and proteins you can make a simple quinoa bowl into a hearty salad or a side dish even!
Ingredients needed for Korean Quinoa Salad
- Oyster Mushrooms thinly sliced
- carrot shredded
- Persian Cucumber thinly diced into rings
- Quinoa
- water to cook Quinoa
for Korean Gochujang salad dressing
- Gochujang Paste
- Honey
- Rice Wine Vinegar
- Sriracha
- Sesame Oil
- Soy Sauce
- Garlic minced
for garnish
- Toasted Sesame Seeds. red pepper flakes, lime juice, and Chopped Green Onions for garnish
See recipe card for quantities. Also watch the video of this recipe for a quick visual.
How to make Korean Quinoa Salad Bowl
This easy Quinoa Bowl recipe tossed with a sweet and spicy Korean Gochujang dressing is so easy to make. Its a simple Quinoa salad which has been perfected to make it better and delicious.
Combine all the ingredients to make the dressing in a bowl. Set aside
Rinse and Cook Quinoa in a dutch pot until fluffy. Set aside.
Heat sesame oil in a skillet. Add the veggies along with the dressing and cook until they caramelize.
Assemble everything in a bowl. Top with the cooked veggies. Pour the Korean gochujang dressing on top. Garnish with sesame seeds and serve
Remember to rinse the Quinoa in a siever before you use it. Or else it will be a bit bitter to taste.
Hint: You can use any choice of veggies you like to make this Korean Quinoa Salad more veggie packed and nutrition rich.
Korean Gochujang Vinaigrette
This sweet and spicy Korean salad dressing is everything you need to make a boring salad turn into something so delicious and exciting.
You can obviously use it as a salad dressing. Tossing your grains and veggies with this dressing really compliments the taste and texture of Quinoa making it all the more delicious.
Or use it as a dipping sauce: You can easily thicken this vinaigrette a bit by skipping the sesame oil. Use it as a perfect dipping sauce for your dumplings or rolls or samosas.
Add More Veggies to make this Nutrition rich
Leafy Veggies: Cabbage, Bok Choy or Lettuce makes for a hearty addition to any Quinoa Bowl.
Root Vegetables: Roasted Root Vegetables like Sweet Potatoes, Turnip, Radish, Carrots etc, makes for a delicious and hearty addition to this Quinoa Bowl. It makes this Quinoa Bowl more filling and it really compliments the flavor of this dressing.
Can I store Quinoa Bowls?
Store leftover Korean Quinoa Salad in an airtight container in the refrigerator. You can refrigerate Quinoa salad for up to a two weeks
I do not recommend freezing this salad as the ingredients do not stand well upon freezing
You can make the Korean Gochujang Vinaigrette and store it in an airtight container int he refrigerator for up to 2 weeks.
More Quinoa Recipes you'll love
- Southwestern Quinoa Black Bean Salad
- Low Carb Mediterranean Quinoa Salad with Chickpeas
- Cilantro Lime Quinoa
- Keto Quinoa Zucchini Muffins
- Cinnamon Apple Quinoa Breakfast Bowls
- Vegan Black Bean Quinoa Burgers in Air-Fryer
- Healthy Quinoa Fried "Rice" with Crispy Tofu Recipe
- Quinoa Enchilada Casserole
- Quinoa and Black Beans (Vegan)
Korean Quinoa Bowl
INGREDIENTS
- 1 cup Oyster Mushrooms thinly sliced
- 1 medium sized carrot shredded
- 1 medium sized Persian Cucumber thinly diced into rings
- 1 cup Quinoa
- 2 cups water to cook Quinoa
for Korean Gochujang salad dressing
- 2 tablespoon Gochujang Paste
- 1 tablespoon Honey
- 2 tablespoon Rice Wine Vinegar
- 1 teaspoon Sriracha
- 1 tablespoon Sesame Oil
- 2 tablespoon Soy Sauce
- 2 cloves Garlic minced
for garnish
- Sesame Seeds
- Red pepper flakes
- Lime juice
- Chopped Green Onions
- Basil Leaves chopped into chiffonade
INSTRUCTIONS
- In a medium sized mixing bowl, combine Gochujang Paste, Honey, Sriracha, Ketchup, Soy Sauce, Rice Wine Vinegar, minced garlic, & Sesame Oil. Whisk to combine. Set aside.
- Rinse and cook quinoa with water in a dutch pot until fluffy and set aside.
- Heat Sesame Oil in a skillet. As the oil shimmers, add the thinly sliced Oyster Mushrooms, shredded carrots, chopped Cucumber slices and saute for about 2 min over medium high heat.Add the Gochujang dressing,(reserve some for garnish) and toss to combine with the veggies. Once the veggies get caramelized, take the skillet off the heat.
- Assemble the Korean Quinoa Bowl. Add the base of cooked Quinoa, top with the veggies over it. Pour the Korean Gochujang Salad dressing over the Quinoa Salad bowl. Top with sesame seeds, chopped green onions, and serve.
James says
Terrific recipe! Absolutely delicious quinoa recipe! Loved loved loved the flavors