Recipe: Quinoa Bowl with Kimchi, Miso Mushrooms, and Crispy Broccoli

published Aug 27, 2015
Quinoa Kimchi Bowl with Miso Mushrooms and Crispy Broccoli
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(Image credit: Karen Biton-Cohen)

There are so many different bursts of flavors and textures in this grain bowl recipe. We’ve got a bed of lightly seasoned, fluffy quinoa; spicy gochujang-spiked broccoli, with some crispy edges; miso-flavored shiitake mushrooms; and tangy kimchi to tie it together. What’s not to love?

What I really love about this dish is how efficiently the components come together — while the quinoa cooks, you have spiced broccoli crisping up in the oven, and savory mushrooms sautéing on the stovetop. Everything finishes around the same time, and dinner is ready!

(Image credit: Karen Biton-Cohen)

Quinoa Kimchi Bowl with Miso Mushrooms and Crispy Broccoli

Serves 4

Nutritional Info


For the quinoa

  • 1 cup


  • 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 tablespoons

    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, tinly sliced

  • 1 tablespoon

    white miso paste

  • 1 tablespoon

    rice wine vinegar

  • 2 tablespoons

    sake (or white wine)

  • Salt

  • Freshly cracked black pepper

For the bowls:

  • 1 cup


  • 1/4 cup

    sliced scallions

  • 1 tablespoon

    sesame seeds


  1. Preheat oven to 425°F.

  2. Prepare the quinoa according to the package instructions, or follow these simple steps. Once the quinoa is ready, drizzle the sesame oil and soy sauce over top. Toss to coat and keep the pot covered.

  3. While the quinoa cooks, toss together the broccoli florets, olive oil, gochujang, soy sauce, and garlic together in a large bowl. Spread the broccoli onto a baking tray and roast for about 20 minutes, or until the florets are crispy, tossing midway.

  4. When the broccoli goes in the oven, warm the butter over a medium heat in a large skillet. Add the sliced shallots and minced ginger, and cook for about 4 minutes, until soft and fragrant. Add the sliced mushrooms and sauté for 5 to 7 minutes, until lightly golden. While the mushrooms are cooking, whisk the miso paste and rice wine vinegar together in a small bowl. Once the mushrooms have finished, pour in the miso mixture, stir to coat, and cook for an additional 2 minutes. Deglaze the pan with the sake (or wine) and scrape the bottom of the pan. Turn off the heat once the wine has reduced and thickened. Season with salt and freshly cracked black pepper to taste.

  5. To serve, divide the quinoa between 4 bowls and top with a serving of the roasted broccoli, sautéed miso mushrooms, and kimchi of choice. Garnish each bowl with the sliced green onions and sesame seeds.