QUINOA BOWL WITH KIMCHI AVOCADO AND CARROT
The Quinoa Bowl With Kimchi Avocado And Carrot is a vibrant and nutrient-packed dish that brings together bold flavours and nourishing ingredients in one simple bowl. The fluffy quinoa and wholesome grain provide gentle nuttiness. This base is enhanced by tangy and probiotic-rich kimchi, which delivers spice and gut-friendly benefits, making the bowl both exciting and supportive of digestion. The creamy avocado adds a silky smoothness, which perfectly balances the crunch of fresh shredded carrot, while sesame seeds introduce a subtle toasted note. A drizzle of tamari ties the elements together with an umami depth that feels both comforting and satisfying. This delicious recipe is enough for lunch, dinner or even meal preparation. The colourful presentation of Quinoa Bowl With Kimchi Avocado And Carrot makes it not only tasty but also visually appealing, ensuring a meal that is as enjoyable to look at as it is to eat.
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
Bowl
INGREDIENTS
There are the following ingredients for Quinoa Bowl With Kimchi Avocado And Carrot:
- 90 grams | 3.17 ounces | ½ cup cooked quinoa
- 40 grams | 1.41 ounces | ¼ cup kimchi
- 50 grams | 1.76 ounces | ¼ avocado, sliced
- 30 grams | 1.06 ounces | ¼ cup shredded carrot
- 9 grams | 0.32 ounces | 1 tablespoon sesame seeds
- 15 milliliters | 0.51 fluid ounces | 1 tablespoon tamari or soy sauce
FULL NUTRITIONAL INFORMATION
- Calories: 273 kilocalories
- Fat: 14.0 grams
- Saturated Fat: 1.9 grams
- Carbohydrate: 31.2 grams
- Sugar: 3.3 grams
- Fibre: 9.0 grams
- Sodium: 1,171 milligrams
- Protein: 8.9 grams
- Calcium: 153 milligrams
- Potassium: 655 milligrams
- Iron: 3.3 milligrams
PREPARATION
These steps are followed for the preparation of Quinoa Bowl With Kimchi Avocado And Carrot:
- 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.
PREPARATION TIME
5 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Quinoa Bowl With Kimchi Avocado And Carrot:
- 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
- Refrigerator: Store each component of Quinoa Bowl With Kimchi Avocado And Carrot 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.