Gochujang Quinoa Stir-fry

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Korean Recipes

Gochujang Quinoa Stir-fry combines the spicy and savory flavors of Korean cuisine with the nutritional powerhouse, quinoa. This dish features a vibrant mix of colorful vegetables like cabbage, carrots, and bell peppers, all tossed in a spicy gochujang sauce. Perfect for those seeking a healthy yet flavorful meal, this stir-fry is both vegan and gluten-free. The robust taste of gochujang, a traditional Korean chili paste, adds depth and a hint of sweetness, making every bite exciting. Loved for its bold flavors and nutritional benefits, this stir-fry is a fantastic way to enjoy a wholesome meal that delights the taste buds.

Ingredients

Serving Size:

Quinoa – 1 Cups
Cabbage – 2 Cups
Carrot – 1 Piece
Bell Pepper – 1 Piece
Gochujang – 3 Tbsp
Soy Sauce – 2 Tbsp
Garlic – 2 Cloves
Ginger – 1 Tsp
Oil – 2 Tbsp
Green Onion – 2 Piece

Nutrition

Per Serving

350 Kcal

Calories

12 Grams

Total Fat

1.5 Grams

Saturated Fat

700 Mg

Sodium

50 Grams

Total Carbohydrate

6 Grams

Dietary Fiber

10 Grams

Protein

Directions

Step 1

Rinse the quinoa under cold water. Cook it in a pot with 2 cups of water until fluffy, about 15 minutes.

Step 2

Chop the cabbage, carrot, bell pepper, and green onion into bite-sized pieces.

Step 3

In a large pan, heat oil over medium heat. Add minced garlic and ginger, sauté for 1 minute.

Step 4

Add carrot and bell pepper to the pan, stir-fry for 3-4 minutes until slightly tender.

Step 5

Add cabbage, cooked quinoa, gochujang, and soy sauce. Stir well to combine, cook for another 5 minutes.

Step 6

Garnish with chopped green onions before serving. Enjoy the stir-fry warm.

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Gochujang Quinoa Stir-fry

Categories :

Ingredients

Nutrition