There’s a zillion ways to incorporate the spicy, piquant goodness that is kimchi into your cooking repertoire, but this way just might be our favourite. Healthy, filling, and totally office-friendly; the majority of this dish can be assembled the night before. Feel like mixing things up? Try cooking the quinoa in our Umami Rich Mushroom Stock. If you’re making this at home to eat right away, you can’t beat the addition of a fried egg with a runny yolk in place of boiled.
3-4 people, depending on hunger
- 1 cup uncooked black quinoa
- 2 cups Stock Merchant Vegetable Stock
- 2 tablespoons of sesame oil
- 1 head of broccoli, roughly cut into florets
- 2 hard boiled free range eggs, halved
- 1 avocado, thinly sliced
- Dr Kim’s Magnificent Kimchi, to serve
- Pinch of chilli flakes
- Coarse sea salt and freshly ground black pepper
- 1 teaspoon sesame seeds
For the Peanut Ginger Sauce
- 1 tablespoon minced fresh ginger
- 1 garlic clove, crushed
- 2 tablespoons white miso paste
- 2 tablespoons Ridiculously Delicious Super Smooth Peanut Butter
- 1 tablespoon honey
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- Preheat oven to 180°.
- Rinse quinoa in a strainer. Pour the vegetable stock into a medium pot and bring to a boil. Add the quinoa and bring it back to a boil, simmering until the stock is completely absorbed (20 minutes).
- Meanwhile, line a tray with baking paper. Toss the broccoli with sesame oil and arrange on the baking sheet. Roast for 15-20 minutes, turning the pieces a couple times for an even roast.
- While that’s roasting, make the sesame dressing. Combine the ingredients in a blender and run until smooth, taste for seasoning. Add soy sauce or honey as needed.
- Before the quinoa and broccoli are ready, toast the sesame seeds in a medium heat frying pan. Turn a couple times until seeds turn golden brown.
- 6. Time to assemble! Scoop some cooked quinoa in bowl, add the roasted broccoli, a few large spoonfuls of kimchi, 1⁄4 avocado, and 1⁄2 egg. Drizzle with the miso peanut dressing, toasted sesame seeds and season with salt, pepper and chilli flakes.
There’s a zillion ways to incorporate kimchi into your cooking repertoire, but this way just might be our favourite. Healthy, filling, and totally office-friendly as the bulk of it can be assembled the night before Feel like mixing things up? Try cooking the quinoa in our Umami Rich Mushroom Stock.