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
- 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 jalapeno (sliced)
- 1 tablespoon sesame seeds (toasted)
- Simmer the quinoa in the water until the water is absorbed, about 20 minutes.
- Mix the quinoa, beans, zucchini and kimchi and toss with the dressing.
- Serve garnished with green onions, chilies and toasted sesame seeds.