About the Recipe
1 cup uncooked quinoa
2 cups water
1 1/2 cups chopped kimchi, drained
1 cup diced cucumber
1 cup diced red bell pepper
1/2 cup chopped green onions
1/4 cup chopped cilantro or parsley
1/4 cup toasted slivered almonds
For the dressing:
3 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon honey or agave syrup
1 teaspoon grated ginger
Salt and pepper, to taste
Rinse quinoa under cold water until the water runs clear. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is cooked and fluffy. Remove from heat and let it cool.
In a large bowl, combine cooled quinoa, chopped kimchi, cucumber, red bell pepper, green onions, and cilantro or parsley.
In a small bowl, whisk together the dressing ingredients: sesame oil, rice vinegar, soy sauce, honey or agave syrup, grated ginger, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.
Top the salad with toasted slivered almonds and serve chilled or at room temperature.