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Quinoa Bowl with Kimchi, Miso Mushrooms, and Crispy Broccoli — Recipes from The Kitchn


For the quinoa:
1 cup quinoa
1 teaspoon sesame oil
1 teaspoon soy sauce (or 1/2 teaspoon tamari, if gluten-free)

For the broccoli:
1 large head broccoli (about 1 pound), cut into florets
2 tablespoons olive oil
2 tablespoon gochujang (or sriracha)
1 tablespoon soy sauce (or 1/2 tablespoon tamari, if gluten-free)
1 clove garlic, minced

For the mushrooms:
1 tablespoon butter (or oil of choice)
2 medium shallots, thinly sliced
1 teaspoon fresh ginger, minced
4 cups shiitake mushrooms, thinly sliced
1 tablespoon white miso paste
1 tablespoon rice wine vinegar
2 tablespoons sake (or white wine)
Freshly cracked black pepper

For the bowls:
1 cup kimchi
1/4 cup sliced scallions
1 tablespoon sesame seeds



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