Korean Quinoa Salad

Name: Korean Quinoa Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 400 quinoa; 2 tablespoons gochujang; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; 2 teaspoons ginger; 3 cloves garlic; 2 medium carrot; 2 medium zucchini; 1 medium red bell pepper; 1/4 cup scallions; 2 tablespoons toasted sesame seeds; 1/4 cup chopped green onions

Prep: 20 minsCook: 40 mins

Prep

20 mins

Cook

40 mins

Servings

Difficulty

Easy

Gluten-FreeVeganEgg-Free

(0)

A refreshing and flavorful salad with quinoa, roasted vegetables, and a tangy Korean-inspired dressing.

Ella x

Ingredients

Servings:

400quinoa
2 tablespoonsgochujang
2 tablespoonssoy sauce
1 tablespoonrice vinegar
1 teaspoonsugar
2 teaspoonsginger
3 clovesgarlic
2 mediumcarrot(peeled and grated)
2 mediumzucchini(sliced)
1 mediumred bell pepper(sliced)
237 mlscallions(thinly sliced)
2 tablespoonstoasted sesame seeds(toasted)
237 mlchopped green onions(for garnish)

Instructions

1
Cook the quinoa according to package instructions. Set aside.
Tip: Rinse the quinoa before cooking for better texture.
2
In a blender or food processor, combine Gochujang, soy sauce, rice vinegar, sugar, Ginger, and Garlic. Blend until smooth.
Tip: Adjust the level of spiciness to your liking.
3
In a large bowl, combine the cooked quinoa, Carrot, Zucchini, Red bell pepper, Scallions, and toasted sesame seeds.
Tip: Make sure the vegetables are evenly distributed.
4
Pour the dressing over the quinoa mixture and toss to coat.
Tip: Adjust the seasoning if needed.
5
Garnish with chopped green onions and serve immediately.
Tip: You can also refrigerate the salad for up to 24 hours.

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