Tony literally just said "this is restaurant quality" and he LIVED in South Korea for a year! (he also just worked a 9 hour carpentry day and is likely starving, but still).
It's naturally gluten free and vegetarian, you can keep it vegan, or add an egg if you choose. The kimchi adds healthy bacteria to your gut flora, the cabbage is good for your liver, and the veggies + whole grains are generally full of antioxidants, fiber, and goodness. This whole recipe was inspired by this AMAZING kimchi I found right here at Sobeys!:
This dish might be a little "outside the box" for you, or totally mundane. Either way, you should try it out and you might just like it!
- ⅔ cup brown rice
- ⅔ cup uncooked red or white quinoa, well rinsed
- 2 tablespoons soy sauce or gluten free tamari
- 4 teaspoons finely chopped peeled ginger
- 1 tablespoon rice wine vinegar
- ¼ cup peanut oil
- 1 teaspoon sesame oil
- 2 handfuls baby spinach or kale
- 1 cup cabbage, diced
- 1/2 cup cherry or grape tomatoes, cut in halves
- Smoked Siracha tofu (see picture below, you can get this from the Superstore and Sobeys), cubed
- 1 cup kimchi, or to taste
- Toasted sesame seeds, for serving
1. Cook the brown rice and quinoa according to directions.
2. Lightly fry the cubed tofu in a frying pan for 10 minutes, stirring occasionally. Add the diced cabbage toward the end, stir fry for 5 minutes.
3. Mix the dressing: tamari, ginger, rice wine vinegar, peanut oil, sesame oil together.
4. When the grains are finished cooking, layer: rice, spinach/kale, tofu + cabbage, tomatoes, kimchi, toasted sesame seeds then dressing.
5. Eat up!
** if you like eggs, add a fried or poached egg on the top of the dish and enjoy!