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Okay, I know I just posted about quinoa bibimbap<\/a>, and yet here I am posting another recipe using both quinoa and kimchi. But this recipe doesn’t follow traditional Korean flavors; instead, there’s great fusion going on here with the incorporation of black beans and zucchini. In fact, you could take this recipe even further from your usual Asian flavors by seasoning it with a more traditional salad dressing instead of the mix of rice wine vinegar, soy sauce, sesame oil, and brown sugar I use here. The black beans and zucchini are a surprisingly good match for the fermented flavors of the kimchi, and the overall effect is a great meal option that’s healthy but not boring.<\/span><\/p>\n Ingredients:<\/p>\n *Adjust the quantity based on your tastes and the strength of your kimchi. Use a vegan kimchi for a vegan version of this recipe. Method: <\/span><\/div>\n<\/div>
\nBlack Bean Kimchi Quinoa Salad<\/span><\/strong> (adapted from Closet Cooking<\/a>)
\nYield: 4 – 6 servings<\/span><\/p>\n\n
\n**If you can’t eat gluten, make sure you’re using a gluten-free soy sauce.<\/p>\n
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