When I was in high school, I had an awesome art teacher who made us vegan ice cream in class. She’s the only person I know who would come to a classroom armed with frozen bananas and a hand blender, prepared to create a healthy dessert for us on the spot. This awesome art teacher also happens to be the genius behind one of my favourite food blogs, My New Roots. Remember that awesome raw cashew dreamcake I made? And those raw vegan ice cream bars that were derived from the raw cashew dreamcake? That was all her. She no longer works at my school, but she’s given TED talks, run yoga-food-cleansing retreats, been featured in issues of Bon Appétit and Oprah magazine, and nominated for Saveur Magazine’s Best Food Blog Award for Special Diets. Just this week, she had a Potluck Picnic In The Park in Toronto, and I went with one of my favourite recipes: kimchi fried quinoa. I know she had posted a kimchi recipe before, but I had no idea how much she loved the fermented veggie until I brought my kimchi dish to the picnic. I’ve always loved kimchi fried rice, but it’s usually made with bacon or fatty pork and not very healthy. Which is a shame, because it’s absolutely delicious! This is my second time making kimchi quinoa, and I decided to take advantage of the local Ontario produce available to me: tricolour carrots, spinach, and spring onions. I used tricolour quinoa instead of just white quinoa, and added sunflower seeds, pumpkin seeds, and alfalfa sprouts.
Although I hadn’t planned on sharing this recipe, I decided to share it after multiple requests for the recipe at the picnic. I had such a great time at the potluck and met lots of wonderful veggie-minded food lovers :)
NOTES: To cut down on the cooking time, you can steam the carrots beforehand. This recipe would also work with any grain of your choice: brown, black, red, and wild rice, millet, and cauliflower rice would all be delicious!
VEGAN KIMCHI QUINOA
- 2 cups quinoa, cooked
- 1 cup kimchi (make sure it’s veggie friendly! and add more if you prefer)
- 3 carrots, chopped
- 2 cups spinach
- 1 cup alfalfa sprouts
- 1/4 cup sunflower seeds and pumpkin seeds, soaked for at least an hour
- 2 tablespoons fresh ginger, chopped or minced
- 4 cloves garlic, chopped or minced
- 3/4 cup spring onions, chopped
- coconut oil for cooking
- sriracha – optional
- sea salt, to taste
1. In a large pan or pot, heat the coconut oil on medium heat. Sauté the garlic, ginger, and spring onions until fragrant.
2. Add the carrots, spinach, sprouts, and kimchi. Increase the heat to medium-high heat and stir-fry.
3. Add the quinoa and stir to incorporate with the rest of the ingredients. If the quinoa begins to stick, add a tablespoon of coconut oil. Cook for another 5-10 minutes, and season with sea salt and black pepper.
*stay posted for the upcoming recipes: grilled eggplant and cajun quinoa and almond ‘pancake’
Wishing you much love and happy kitchen adventures,