FERMENTED VEGETABLE QUINOA BOWL
This nourishing fermented vegetable quinoa bowl showcases fluffy cooked quinoa paired with probiotic-rich kimchi, creamy avocado slices and crunchy shredded carrot. A drizzle of tamari ties the ingredients together, while sesame seeds add a toasty crunch. Each spoonful of fermented vegetable quinoa bowl delivers a balance of textures and bold flavours. The subtle nuttiness of quinoa, the spicy tang of fermented vegetables and the silky smoothness of avocado make the bowl more delicious and nourishing. This fermented vegetable quinoa bowl is ideal for gut health. This uncooked dish takes just minutes to assemble yet feels substantial enough for lunch or dinner. Moreover, its vibrant colours and easy customisation make it perfect for meal preparation, picnics or a quick office lunch that doesn’t compromise on taste or nutrition.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
No‑Cook
OCCASION/HOLIDAY
Picnic, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Healthy, High Fibre, Wheat / Gluten‑Free, Quick & Easy
DISH TYPE
Salad
INGREDIENTS
- ½ cup cooked quinoa
- ¼ cup kimchi, chopped
- ¼ avocado, sliced
- ¼ cup shredded carrot
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon tamari or soy sauce
FULL NUTRITIONAL INFORMATION
- Energy 350 kcal
- Protein 8 g
- Carbohydrate 44 g
- Fat 16 g
- Saturated fat 2 g
- Fibre 8 g
- Sugar 4 g
- Sodium 780 mg
PREPARATION
- Fluff The Quinoa: Place ½ cup of warm and cooked quinoa in a medium bowl. Use a fork to gently separate the grains, ensuring a light and fluffy base.
- Add The Kimchi: Spoon ¼ cup of chopped kimchi atop the quinoa. Fold once to distribute the spicy and fermented vegetables without over‑mixing.
- Arrange The Avocado: Fan out ¼ cup of sliced avocado along one side of the bowl for creamy contrast.
- Scatter The Carrot: Sprinkle ¼ cup of shredded carrot across the bowl, adding bright colour and crunchy texture.
- Drizzle The Tamari: Pour 1 tablespoon of tamari or soy sauce in a thin stream over the ingredients, coating them lightly and enhancing the umami depth.
- Sprinkle The Sesame Seeds: Scatter 1 tablespoon of toasted sesame seeds evenly over the bowl for a nutty flavour and crunch.
- Toss Lightly: Using chopsticks or salad servers, fold the ingredients gently two or three times until everything is just combined, taking care not to mash the avocado.
- Rest And Meld: Let the bowl stand for one minute. This allows flavours to marry without compromising the texture of the quinoa or avocado.
PREP TIME
5 minutes
COOKING TIME
0 minutes
TIPS
- Toast Seeds Fresh: Warm sesame seeds in a dry pan for 1 to 2 minutes until fragrant for maximum crunch.
- Rinse Quinoa: Rinse quinoa thoroughly before cooking to remove any bitterness.
- Pat Dry Avocado: Lightly blot avocado slices to prevent excess moisture from diluting the tamari.
- Chop Evenly: Uniform kimchi pieces ensure consistent bites of spice.
- Use Low‑Sodium Tamari: Controls saltiness while retaining depth of flavour.
- Serve Immediately: The bowl tastes best when ingredients retain their distinct textures and the avocado remains firm.
VARIATIONS
- Protein Boost: Stir in 2 tablespoons of edamame or chickpeas for extra protein.
- Grain Swap: Use brown rice or millet instead of quinoa for variety.
- Nutty Upgrade: Replace sesame seeds with chopped peanuts or cashews.
- Vegetable Mix: Add cucumber ribbons or radish slices for additional crunch.
- Sauce Twist: Swap tamari for a drizzle of gochujang‑miso dressing for extra heat.
- Green Boost: Fold in a handful of baby spinach or microgreens.
PREPPING AND STORAGE
- Fridge: Store components separately in airtight containers for up to two days. Assemble and dress just before serving to maintain optimal texture.
- Freezer: Freezing is not recommended because freezing alters the texture of quinoa, kimchi and avocado.