· 1 cup quinoa· 1 teaspoon sesame oil· 1 teaspoon soy sauce (or 1/2 teaspoon tamari, if gluten-free)· 1 large head broccoli (about 1 pound), cut into florets· 2 tablespoons olive oil· 2 tablespoons gochujang (or sriracha)· 1 tablespoon soy sauce (or 1/2 tablespoon tamari, if gluten-free)· 1 clove garlic, minced· 1 tablespoon butter (or oil of choice)· 2 medium shallots, thinly sliced· 1 teaspoon fresh ginger, minced· 4 cups shiitake mushrooms, tinly sliced· 1 tablespoon white miso paste· 1 tablespoon rice wine vinegar· 2 tablespoons sake (or white wine)· Salt· Freshly cracked black pepper· 1 cup kimchi· 1/4 cup sliced scallions· 1 tablespoon sesame seeds
Step 1Preheat oven to 425°F.Step 2Prepare the quinoa according to the package instructions, or follow these simple steps. Once the quinoa is ready, drizzle the sesame oil and soy sauce over top. Toss to coat and keep the pot covered.Step 3While the quinoa cooks, toss together the broccoli florets, olive oil, gochujang, soy sauce, and garlic together in a large bowl. Spread the broccoli onto a baking tray and roast for about 20 minutes, or until the florets are crispy, tossing midway.Step 4When the broccoli goes in the oven, warm the butter over a medium heat in a large skillet. Add the sliced shallots and minced ginger, and cook for about 4 minutes, until soft and fragrant. Add the sliced mushrooms and sauté for 5 to 7 minutes, until lightly golden. While the mushrooms are cooking, whisk the miso paste and rice wine vinegar together in a small bowl. Once the mushrooms have finished, pour in the miso mixture, stir to coat, and cook for an additional 2 minutes. Deglaze the pan with the sake (or wine) and scrape the bottom of the pan. Turn off the heat once the wine has reduced and thickened. Season with salt and freshly cracked black pepper to taste.Step 5To serve, divide the quinoa between 4 bowls and top with a serving of the roasted broccoli, sautéed miso mushrooms, and kimchi of choice. Garnish each bowl with the sliced green onions and sesame seeds.