The Gochujang Quinoa Bowl is a delightful fusion of Korean flavors and superfood nutrition. This dish features the spicy-sweet kick of gochujang, a traditional Korean chili paste, which is balanced by the nutty undertones of sesame. Quinoa provides a protein-rich base, making this bowl both satisfying and nutritious. Fresh vegetables like bell peppers, carrots, and spinach add vibrant color and crunch, while a sprinkle of sesame seeds enhances the overall taste profile. A drizzle of sesame oil brings everything together for a rich, aromatic finish. This recipe is cherished for its bold flavors, health benefits, and the way it brings a taste of Korea to your table in a wholesome way.
Gochujang Quinoa Bowl
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Quinoa – 1.5 Cups
- Water – 3 Cups
- Gochujang – 3 Tbsp
- Soy Sauce – 2 Tbsp
- Sesame Oil – 1 Tbsp
- Bell Pepper – 1 Piece
- Carrot – 1 Piece
- Spinach – 2 Cups
- Sesame Seeds – 2 Tsp
- Garlic – 2 Cloves
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
600 Mg
Sodium
50 Grams
Total Carbohydrates
6 Grams
Dietary Fiber
8 Grams
Sugars
10 Grams
Protein
Directions
Step 1
Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes until water is absorbed.
Step 2
While quinoa is cooking, slice bell pepper and carrot into thin strips. Mince garlic cloves.
Step 3
In a large skillet, heat sesame oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Step 4
Add sliced bell pepper and carrot to the skillet. Sauté for 5-7 minutes until vegetables are tender.
Step 5
Stir in gochujang and soy sauce, mixing thoroughly with the vegetables. Add spinach and cook until wilted.
Step 6
Fluff cooked quinoa with a fork and divide into bowls. Top with vegetable mixture and sprinkle with sesame seeds.
Step 7
Serve warm, drizzled with additional sesame oil if desired.
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