I was asked a couple of weeks ago by The Foodstand – an online global food community where thousands of food lovers connect and promote good eating – to take over their Instagram feeds this Tuesday. I was honoured and thrilled to be invited therefore I created today’s recipe especially for this purpose. It has been over a year since I joined this wonderful community, not only have I learned many cooking tips, inspirations for recipe and have met many virtual fellow food lovers around the world; but most importantly, I have become more aware of global food issues because there are always discussions and useful informations on their website. If you love food and want to learn more about The Foodstand, click here to view or join the community!
Going back to the recipe, I wanted to create something fresh and healthy because Spring has arrived, and since I absolutely love grain bowl (as you might already notice! For example this post), I almost instantly had this picture in my head, a bowl full of spring, healthy and delicious goodness! Quinoa can be substitute with brown (or white) rice or millet, a mixture of lentils and rice will go very well here as well. The left over chili paste (for the Gochujang mushroom) can be served extra on the grain bowl if desire.
Spring Herbed Quinoa Bowl
-with grilled asparagus and courgette, Gochujang mushrooms, avocado and quick radish kimchi
For the grain bowl:
- 150g asparagus, snap off the woody ends
- 100g oyster mushroom (see below how to prepare)
- 1/2 medium courgette, halved and then quartered
- 1/2 avocado (1/4 for each person), finely sliced and drizzle a good squeeze of lemon or lime juice to stop it from browning
- 1 cup mixed Quinoa (or any one type)
- 2 cup vegetable stock (or water)
- 1 handful of fresh coriander, leaves picked, roughly chopped
- Salt and pepper to taste
For the Gochujang mushrooms
- 100g oyster mushroom (or other type of mushroom)
- 1tbsp. Gochujang – Korean chili paste
- 1 tbsp. Miso paste
- 2 tbsp. Toasted sesame oil
- 1 tsp. Tamari or soy sauce
- 1 pinch of sugar
- 1/2 clove of garlic, minced
For the radish kimchi
- 250g radish, finely sliced
- 2 tbsp. sea salt
- 2 tbsp. fish sauce
- 1 tsp. sugar
- 1.5 tbsp. Korean chili powder
- 1 small carrot, julienned
First, make the radish kimchi: In a large mixing bowl, add radish and sprinkle the sea salt and mix it quickly with your hand, set aside for 20 minutes. In a small bowl, make the chili paste by combining chili powder, fish sauce, sugar and carrots.
After 20 minutes, drain the radish and add the chili paste, mix well and then have a taste, add more fish sauce if needed. Set aside.
Prepare the quinoa: rinse quinoa in a fine-mash strainer to remove its natural bitter coating. Combine quinoa and the vegetable stock (or water) in a saucepan, bring to boil and then let it simmer for 15-20 minutes or until liquid is all absorbed and remove from heat, keep the lid on and set aside while you are preparing the topping.
Grill seasoned and lightly oiled asparagus and courgette on a griddle pan for about 8-10 minutes on medium heat. Turn regularly so that they are cooked evenly. Set aside once they are tender.
To make the gochujang mushroom, combine all the ingredients for the chili sauce until smooth and set aside.
In a skillet, fry the oyster mushrooms with a splash of vegetable oil until golden brown. Add 1 to 2 teaspoons of the prepared chili sauce to the mushrooms and remove the skillet from heat. Mix well until all the mushrooms are coated with the sauce. Set aside.
To assemble the bowl, first divide quinoa and coriander in two warm bowls, then arrange everything else on top. Radish kimchi can be served on the side, although I find it even tastier when add to the bowl. Served immediately.