Carrot and Kale Quinoa Bowl with a Gochujang Vinaigrette
Roasted carrots and kale combine with the sweet, sour, and spicy gochujang dressing to make this quinoa bowl more than just a healthy lunch.
Servings: 3 people
Ingredients
Bowl
- 4 large carrots chopped into 1/2 inch rounds or half rounds
- 1 bunch kale stems removed and chopped
- 2 cups quinoa
- 1/2 english cucumber chopped into matchsticks
Vinaigrette
- 2 tablespoons sesame seeds
- 1 tablespoon gochujang
- 2 tablespoons soy sauce tamari if gluten free
- 2 teaspoons grated ginger
- 1 tablespoon sriracha
- 2 tablespoons honey maple syrup if vegan
- 3 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons olive oil
Instructions
Vinaigrette
- mix all ingredients well and set aside.
Bowl
- Rinse the quinoa. Cook the quinoa in gently simmering water, like pasta, until tender. Strain in a mesh strainer.
- roast the carrots at 425 with plenty of oil, salt, and pepper, until browned on one side and tender throughout.
- Remove carrots from the pan and add the kale, also tossed in oil, salt, and pepper. Roast until browned and crispy.
- Place some quinoa in a bowl. Top with some carrots, kale, and cucumber. Sprinkle on some sesame seed, and drizzle on some of the dressing. Serve.