A spicy, tangy, and nutrient-packed twist on classic fried rice, Kimchi Fried Quinoa is loaded with fermented kimchi, savory seasonings, and crunchy green onions for a bold and satisfying meal. This dish brings together Korean-inspired flavors with the health benefits of quinoa, making it a perfect plant-based or protein-rich meal.
Why You’ll Love This Recipe
- Healthy and nutritious – Packed with protein, fiber, and probiotics from kimchi.
- Quick and easy – Ready in just 30 minutes, making it a great weeknight meal.
- Flavor-packed – The combination of gochujang, soy sauce, and kimchi gives it a deep, umami taste.
- Gluten-free and vegetarian-friendly – A great alternative to traditional fried rice.
- Customizable – Add tofu, chicken, or a fried egg for extra protein.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup quinoa, rinsed
- 2 cups water
- ½ cup kimchi, chopped
- 1 tablespoon kimchi juice
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon gochujang (Korean chili paste)
- 2 cloves garlic, minced
- ½ teaspoon ginger, grated
- 2 green onions, chopped (plus more for garnish)
- 1 teaspoon sesame seeds (for garnish)
- ¼ teaspoon black pepper
- 1 fried egg (optional, for serving)
Directions
- Cook the quinoa – In a pot, bring water to a boil, add quinoa, and simmer for 15 minutes until the water is absorbed. Fluff with a fork and set aside.
- Sauté the aromatics – Heat sesame oil in a large pan over medium heat. Add garlic, ginger, and chopped green onions, cooking for 1-2 minutes until fragrant.
- Stir-fry the quinoa – Add the cooked quinoa to the pan, along with kimchi, kimchi juice, soy sauce, gochujang, and black pepper. Stir-fry for 3-5 minutes until heated through.
- Serve and garnish – Remove from heat, sprinkle with sesame seeds and additional green onions. Top with a fried egg if desired. Serve warm.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2
- Calories: 290 kcal per serving
Variations
- Make it vegan – Skip the fried egg or replace it with crispy tofu.
- Add protein – Stir in cooked chicken, shrimp, or beef for a heartier meal.
- Extra veggies – Add mushrooms, bell peppers, or carrots for more texture and nutrients.
- Spicier version – Increase the gochujang or add red pepper flakes.
- Crunchy topping – Sprinkle crushed seaweed or roasted peanuts for extra crunch.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Not recommended as the texture of quinoa may change.
- Reheating: Warm in a skillet over low heat with a splash of sesame oil or water to prevent drying out.
FAQs
1. Can I use brown rice instead of quinoa?
Yes, cooked brown rice works well as a substitute, but quinoa adds extra protein and fiber.
2. Is this dish spicy?
It has a mild spice from gochujang, but you can adjust it to your preference.
3. Can I use store-bought kimchi?
Yes, any fermented kimchi will work. The longer it’s fermented, the stronger the flavor.
4. What protein pairs well with this dish?
Tofu, chicken, shrimp, or a fried egg are great protein additions.
5. Can I make this oil-free?
Yes, you can use a splash of vegetable broth instead of sesame oil, but the flavor may be slightly different.
6. How can I make it more filling?
Serve with a side of miso soup, steamed veggies, or top with avocado slices.
7. Can I make this dish ahead of time?
Yes, it’s great for meal prep and stays fresh in the fridge for up to 3 days.
8. What’s the best way to get crispy quinoa?
Let the quinoa sit in the pan for a minute before stirring to develop a slight crisp.
9. Can I skip the gochujang?
Yes, but it adds a unique depth of flavor. You can replace it with sriracha or chili garlic sauce.
10. Is this dish keto-friendly?
Quinoa is higher in carbs, so for a low-carb option, use cauliflower rice instead.
Conclusion
This Kimchi Fried Quinoa is a flavorful, easy-to-make dish packed with Korean-inspired umami flavors. Whether enjoyed as a quick weeknight dinner or meal-prep option, it’s a delicious and healthy alternative to traditional fried rice. Try it today for a spicy, nutrient-dense meal!
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One-Pan Kimchi Fried Quinoa
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A spicy, tangy, and nutrient-packed twist on classic fried rice, this Kimchi Fried Quinoa is loaded with fermented kimchi, savory seasonings, and crunchy green onions for a bold and satisfying meal.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 cup kimchi, chopped
- 1 tablespoon kimchi juice
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, grated
- 2 green onions, chopped (plus more for garnish)
- 1 teaspoon sesame seeds (for garnish)
- 1/4 teaspoon black pepper
- 1 fried egg (optional, for serving)
Instructions
- Cook the quinoa: In a pot, bring water to a boil, add quinoa, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork and set aside.
- Sauté the aromatics: Heat sesame oil in a large pan over medium heat. Add garlic, ginger, and chopped green onions, cooking for 1-2 minutes until fragrant.
- Stir-fry the quinoa: Add the cooked quinoa to the pan, along with kimchi, kimchi juice, soy sauce, gochujang, and black pepper. Stir-fry for 3-5 minutes until heated through.
- Serve and garnish: Remove from heat, sprinkle with sesame seeds and additional green onions. Top with a fried egg if desired. Serve warm.
Notes
- For a vegan option, skip the egg or add tofu.
- Adjust spice levels by increasing or reducing gochujang.
- Leftovers can be refrigerated for up to 3 days and reheated in a pan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Side Dish
- Method: Stir-Frying
- Cuisine: Korean, Fusion