Kimchi Quinoa "Fried Rice" with Goat-Yogurt Ranch

Korean banchan × Andean grain × Mediterranean yogurt.

From the shop

• Mixed Quinoa or White Quinoa
• Mother-in-Law's Kimchi Mild or Mother-in-Law's Kimchi Hot
• Organic Goat Yogurt
• Seaweed Snack Sesame
• Pumpkin Seeds or Sunflower Seeds
• Ginger Paste
• Avocado Oil or Extra Virgin Coconut Oil
• Fine Celtic Salt or Himalayan Pink Salt (fine)
• Sauerkraut with Apples (optional)

You will also need

• 1 lime
• Fresh herbs, if you have them

Serves 2

Method

1. Cook 150 g quinoa in salted water, then spread it out on a tray to steam-dry. Leftover quinoa from the fridge works even better.
2. Heat a pan until hot and add 1 tbsp avocado oil. Sizzle 1 tsp ginger paste for 20 seconds.
3. Add the quinoa and toss until it starts to toast.
4. Fold in a generous handful of chopped kimchi plus a spoonful of kimchi brine. For a sweet-sour lift, add a forkful of apple sauerkraut too.
5. For the ranch, mix 4 tbsp goat yogurt with ½ tsp ginger paste, a squeeze of lime, a pinch of salt and chopped herbs if you have them.
6. Plate the quinoa, add a dollop of ranch, crush sesame seaweed over the top and scatter with toasted pumpkin seeds.

Tips

• Good warm, or packed cold for lunch the next day.