Wild Grain Korean Quinoa Recipe
Make Wild Grain Korean Quinoa Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grains
Vegetables
Sauce
Toppings
Method
Preparation of Grains
Rinse and Cook Quinoa
Rinse 1 cup of quinoa under cold water to remove bitterness. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Cook Wild Rice
In a separate pot, combine 1 cup of wild rice with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes or until grains are tender and burst open. Drain any excess water and set aside.
Vegetable Preparation
Chop Vegetables
While the grains are cooking, peel and dice 1 medium carrot, chop 1 medium red bell pepper, and slice 3 stalks of green onion. Rinse and chop 2 cups of spinach.
Sauce Preparation
Mix Sauce Ingredients
In a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of honey, 2 minced garlic cloves, and 1 teaspoon of grated ginger until well combined.
Combine and Serve
Combine All Ingredients
In a large mixing bowl, combine the cooked quinoa, wild rice, chopped vegetables, and sauce. Toss gently until everything is well coated.
Add Toppings
Top with 2 tablespoons of sesame seeds and 1 cup of chopped cilantro before serving.
Serve
Serve warm or at room temperature as a side dish or main course.