Korean Quinoa Bowl is a sweet and spicy Korean Quinoa Salad recipe which is healthy, low carb and a perfect Quinoa recipe for lunch or dinner. Its super easy to make and tastes really god!
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.
Nutrition
Nutrition Facts
Korean Quinoa Bowl
Amount Per Serving
Calories 497Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Polyunsaturated Fat 6g
Monounsaturated Fat 4g
Sodium 1122mg49%
Potassium 1232mg35%
Carbohydrates 81g27%
Fiber 10g42%
Sugar 14g16%
Protein 19g38%
Vitamin A 5229IU105%
Vitamin C 8mg10%
Calcium 79mg8%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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