This is one of my favorite fast-food meals- complete with healthy fats, carbohydrates, protein, vitamins and minerals. The gochujang is a delicious and spicy korean chili paste that I use on pretty much everything. You can get it online or in korean grocery marts. If you can't find gochujang, you can substitute for chili garlic sauce which is readily available almost everywhere now.
At the beginning of the week (usually on Sunday) I often make big batches of quinoa or brown rice cooked in either water or some light vegetable broth. This makes meal prep super quick and easy when I come home from work, or when I'm trying to throw something together to take in for lunch the next day. This recipe uses quinoa that I made at the beginning of the week, but it can be made fresh on the day-of as well.
Ingredients (makes 3 servings):
For gochujang quinoa:
3 cups of cooked quinoa (made at beginning of week or made fresh)
1-2 tbsp gochujang (depending on desired spice level)
1 tsp light oil (I use grapeseed)
For sesame garlic kale:
1 bunch of dino kale, de-stemmed and chopped
1 tsp sesame oil
1 tsp grapeseed oil
2 cloves garlic, minced
2 tsp toasted sesame seeds
Salt and Pepper
Step 1. Combine the cooked quinoa, gochujang, and oil in a bowl. I prefer to do this when the quinoa is cold so it doesn't get broken up as easily-then I set aside a cup of the mixture to be warmed in a pan or the microwave if I'm eating immediately.
Step 2. Portion out the remaining quinoa into containers for future meals, unless you're serving it all at once.
Step 3. Chop your kale and mince your garlic.
Step 4. Place your pan over medium-high heat and add the grapeseed and sesame oils.
Step 5. Toss in your kale and garlic, and season to taste with salt and pepper. Cook down, stirring every minute or so until it's tender and a bit soft. This will take about 4 minutes. You may choose to add a teaspoon or two of water to the pan just to help the kale along.
Step 6. Toss kale with toasted sesame seeds and portion out over the quinoa.