Quinoa Korean Kimbap

Instead of rice, use quinao to make Korean kimbap.

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INGREDIENTS qk

 

Ingredients:

3 cups cooked quinoa, warm
2 tablespoon rice wine vinegar
1 tablespoon sugar
1 teaspoon sesame oil

For fillings:

2 cooked carrots, sliced into strips
8 ounces shiitake mushrooms
1 cucumber, sliced into 1/2 inch by 1/2 inch wide strips
1 cooked soy marinated tofu block

 

1. Lightly blanch carrots and kale.

STEP 1E qk

STEP 1C qk

 

2. Slice mushrooms and lightly sauté in oil. 

STEP 2B qk

 

3. Prepare quinoa. Sprinkle sugar, vinegar, and sesame oil over warm quinoa. Toss gently.

STEP 3A qk

 

4. Roll quinoa with toppings in nori sheet using a bamboo rolling mat. 

STEP 4B qk

STEP 4C qk

 

5. Slice the roll and serve. 

STEP 5A qk

 

Tags: vegan, low carb, healthy, Korean, kimbap
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