Zucchini and Kimchi Quinoa Salad

Zucchini and Kimchi Quinoa Salad


I recently made a big batch of kimchi to use in the Kogi kimchi quesadillas and luckily I had a bunch left over. I was looking for a lighter meal and I was thinking that a quinoa salad with kimchi would be nice. Since I had some zucchini in the fridge there was no question that I would be adding some and I thought that it would work best if it was grated. I then bulked the salad up a bit with some black beans which I always enjoy using in salads like this. I knew exactly what I wanted to use as the dressing; the gochujang dressing that I have been using for a while now is full of flavour and it works really well on salads of all kinds. In fact it is a little like a Korean barbecue sauce where it has a nice heat but that heat is balanced by a sweetness, a saltiness and a tartness and finished off with some sesame flavours. This zucchini and kimchi quinoa salad was really easy to make and it turned out great! It was nice and light and yet filling and healthy and packed with flavour! The kimchi worked really well in the salad and the gochujang dressing really shone and both brought a nice amount of heat.

Zucchini and Kimchi Quinoa Salad

(makes 2 large serving or 4 side dish sized servings)
Printable Recipe

Ingredients:
1 cup red quinoa
2 cups water
1 cup black beans
1 cup zucchini (grated)
1/4 cup kimchi (chopped)
2 tablespoons gochujang dressing
1 green onion (sliced)
1 green chili (sliced)
1 tablespoon sesame seeds (toasted)

Directions:
1. Simmer the quinoa in the water until the water is absorbed, about 20 minutes.
2. Mix the quinoa, beans, zucchini and kimchi and toss with the dressing.
3. Serve garnished with green onions, chilies and toasted sesame seeds.

Similar Recipes:
Kimchi Bokkeumbap (Kimchi Fried Rice)
Bibim Guksu (Soba and Kimchi Salad)
Bibimbap
Corn and Black Bean Quinoa Salad
Zucchini and Corn Taco Seasoned Quinoa Salad
Spinach and Feta Quinoa Salad

17 comments:

VeggieGirl said...

You've done it again, Kevin!! Your recipes get better and better every time you post :)

Gabcsi said...

Almost feel the taste in my mouth! Nice photo too ...
Have a nice day!

catalinakolker said...

Ooo, that looks so good and inviting !
Congratulations !

Toni said...

Love the combination of flavors here, Kevin. I've been on a quinoa kick recently, but hadn't thought of adding kimchi. Terrific idea!

Nina Timm said...

I looked at the pictures of all 4 salads in this page and I realized that your cooking is just so far beyond mine. The flavors that you use is just so amazing Kevin!!

Divina Pe said...

I just love kimchi but with quinoa, now this is something different. Who would have thought that you used to cook boring meals every single day? This is winner.

Happy cook said...

Love that way you have used shreded zucchini and that salade looks really good and beautiful.

Joanne said...

Between the kimchi and the gochujang, this must be one of the most flavor-packed salads out there! Perfect to spice up lunch and/or dinner.

Donalyn said...

That looks yummy! Love those flavors, so I will be giving this a try for sure. Thanks for stopping by my blog so often and for your kind comments - much appreciated! I'm givng this post a Stumble, so others can enjoy it too.

Rosa's Yummy Yums said...

What a beautiful salad! very healthy and savory!

Cheers,

Rosa

Jamie said...

Lovely. And if it does taste like Korean BBQ then it is for me! I love this combo of flavors!

CinnamonQuill said...

This has to be one of the most unique flavor combination ever! Amazing. As usual.

Ivy said...

How creative Kevin! Sounds delicious and so healthy as well.

eatme_delicious said...

Kevin you always make the most interesting salads! You should put together a salad cookbook!

pigpigscorner said...

This is really interesting, great use of kimchi!

Avispa said...

I just made this because I was looking for a way to use up some of the kimchee in the fridge, and it changed my world! So yummy! Thanks for the amazing recipe!

Claude said...

So, there I was, having just made a quinoa-kim chi pairing, wondering if I might've been the first. Not so: pipped at the post, as they say. Great recipe, Kevin.

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