Quinoa Kimchi Bowl with Miso Mushrooms and Crispy Broccoli | Recipe Cart

Ingredients

• 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