Ingredients
– 1 cup well-rinsed quinoa
– 1 small shallot, thinly sliced
– 3/4 cup plant-based milk
– 1/4 cup coconut milk
– 1 cup water
– 3 tablespoons gochujang paste
– 1 tablespoon rice vinegar
– 1.5 tablespoons soy sauce
– 1/2 tablespoon honey
– 2 cloves minced garlic
– 1 pound fresh salmon
– 1/4 cup thinly sliced scallions for optional topping
– 2 tablespoons sweet soy sauce for optional topping
Instructions
1-Rinse and drain 1 cup of quinoa to remove any bitterness.
2-Mix the liquids and sauces: Combine 3/4 cup plant-based milk, 1/4 cup coconut milk, 1 cup water, 3 tablespoons gochujang, 1 tablespoon rice vinegar, 1.5 tablespoons soy sauce, 1/2 tablespoon honey, and 2 cloves minced garlic.
3-Add quinoa and shallot to a baking dish, pour the mixture over it, cover, and bake.
4-Prepare the salmon separately after the quinoa starts baking.
5-Let everything rest for a few minutes before serving with optional scallions and sweet soy sauce.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌾 Rinse quinoa thoroughly to remove bitterness before cooking.
🐟 Season salmon lightly to let the gochujang quinoa’s flavors shine.
🌶️ Adjust gochujang and chili oil quantities to control spice level according to preference.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean-inspired
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving