When the temperature outside dips, or in the case of this week, dive-bombs, I seek food that is warming. And I can’t think of a better representative than the fiery Korean staple, kimchi. Fortunately, I live within walking distance of a Korean market that sells a handcrafted version, and I always keep a container in the refrigerator with the other basic essentials - Dijon mustard, hot sauce, pickles, and peanut butter.
Here’s a quick lunch idea that will have you toasty in no time.
Kimchi and Quinoa with Spinach
If kimchi is not available, and you don’t feel like making a homemade batch, you can get a similar effect by chopping up napa cabbage and scallions and dressing it with hot chile sauce, vinegar, minced ginger, and garlic.
- 1/2 cup quinoa
- 1 cup water
- a generous pinch coarse salt
- 2 handfuls baby spinach
- 1/2 cup medium-spicy kimchi with juice
Bring quinoa, water, and salt to a boil in a medium sauce pan. Reduce heat to a simmer and cover. Cook, until quinoa is tender and water is absorbed, about 15 minutes. Remove pot from heat and add baby spinach and kimchi. Cover, and let stand until spinach is wilted, about 5 minutes. Stir and season with additional kimchi juice.