mission: use my homemade kimchi.
i omitted the scallion (didn’t have) and tofu (didn’t have enough space in my puny mixing bowl and felt it was unnecessary flavor wise; i’d use it for more protein/staying power though).
it was really interesting (i mean, ofc it is; have you ever thought about kimchi quinoa salad before?), and good to get me out of my mediterranean quinoa salad rut. even my skeptical parents were into it. the batch was gone in 2 days, so that should say something. the seaweed added brininess, the pear a sweet crisp fresh element. the almonds contributed crunch and a bit of richness. i was super impatient so the kimchi had only fermented for a day before i used it in this, so it was pretty fresh tasting with only a little fermenty/pickly vibe going on. it was perfect for me. the ginger added another area of spiciness that the kimchi didn’t cover. i thought the edamame was useless flavor/texture wise, but it did add color and protein.
Kimchi Quinoa Salad
adapted slightly from Terry Hope Romero’s Salad Samurai
Kimchi Quinoa Salad
1 cup black rice, cooked (I used quinoa)
1 Asian pear, cored and diced (1/2 chopped cucumber works; it won’t be as sweet)
1 1/2 cups cabbage kimchi, squeezed dry and chopped
1 cup diced baked tofu (I omitted but I’d recommend using it for more protein)
1 cup frozen shelled cooked edamame
2 scallions, chopped (I omitted; you could sub with 1ish T minced onion/shallot)
1/4 cup toasted slivered almonds
1 sheet nori, thinly sliced
Kimchi Vinaigrette (I eyeballed everything; feel free to change proportions according to taste)
1/4 cup kimchi liquid
1 teaspoon fish sauce (optional; I highly recommend it though)
1 T rice wine vinegar (I used red wine vinegar instead)
2 T agave nectar (I used maple syrup)
1 T soy sauce
1 teaspoon minced ginger
1 teaspoon toasted sesame oil
Combine all the salad ingredients except for the nori. Combine the vinaigrette ingredients separately, then add to the salad and toss to coat. Garnish with the nori.