Spicy Zucchini and Kimchi Quinoa Salad being my go to recipe
Making this salad for the first time wasn’t planned; it was a survival tactic. I had only fifteen minutes to make something that wouldn’t make me feel worse, a toddler on my hip, and three work-related notifications flashing. this recipe needs Spicy Zucchini and Kimchi Quinoa Salad, a limp zucchini, a cup of leftover quinoa from the previous evening and that quirky jar of kimchi that I had purchased on a health fad and nearly forgot about were all visible when I looked at the countertop. I didn’t anticipate magic, but it did occur.
I was sitting down to a dish that felt bright, lively, and very different from the boring “healthy meals” I was accustomed to after just one minute sauté, a squeeze of lime, and a sprinkle of sesame oil. I came to the realisation that being gut-healthy need not be monotonous. It may indicate spicy. It may imply fulfilment. It can indicate that you genuinely wish to try again.
I now always reach for this Spicy Zucchini and Kimchi Quinoa Salad when I’m craving something quick, healthy and colourful. It has a lot of plant-based protein, probiotics, and a flavour that makes you want to eat more. Spicy Zucchini and Kimchi Quinoa Salad is perfect whether you need something genuine in the midst of stress or are cleaning up after the weekend.
Desi-Kimchi Zucchini Quinoa Salad:
An Untried, Gut-Friendly Fusion 20 minutes for preparation 👩🍳 Ten minutes to cook
- 30 minutes in total
- 🥗 Serves: 3–4
Items needed for the salad: - • One cup of washed quinoa
- Two cups of water or vegetable broth;
- one small zucchini, thinly sliced;
- half a cup of chopped kimchi (reserve 1 tablespoon of the brine);
- half a cup of roasted peanuts or cashews; half a cup of thinly sliced red onion;
- half a cup of chopped fresh mint or coriander (yes, believe it);
- one tablespoon of ghee (or, if vegan, olive oil);
- one fourth tsp cumin seeds; one pinch hing (asafoetida) – optional;
- and half a teaspoon of mustard
Regarding the Dressing:
- One tablespoon of sesame oil,
- one tablespoon of lime juice,
- one teaspoon of jaggery or maple syrup,
- one tablespoon of kimchi brine, and
- half a teaspoon of chaat masala
🔥 Instructions to cook Spicy Zucchini and Kimchi Quinoa Salad
- Prepare the quinoa for Spicy Zucchini and Kimchi Quinoa Salad by bringing water or broth to a boil, adding rinsed quinoa, lowering the heat, and simmering for about 15 minutes. Let cool and fluff.
- Tempering spices: Heat oil or ghee in a pan. Add mustard seeds, cumin, and a dash of hing. Allow them to sizzle. Sauté the courgette slices for 3–4 minutes, or until they are just golden but not soggy. Take off the heat.
- Toss the salad: Put the quinoa, chopped kimchi, sautéed zucchini, onion, peanuts, mint and coriander in a large bowl.
- Prepare the dressing by whisking together the kimchi brine, chaat masala, jaggery or maple syrup, lime juice, sesame oil, and chilli flakes.
- Toss and taste: Drizzle the Spicy Zucchini and Kimchi Quinoa Salad with the dressing. Gently yet thoroughly toss everything. As necessary, adjust the tang, heat, or salt.
What Makes Spicy Zucchini and Kimchi Quinoa Salad Recipe Worth Trying?
Because it isn’t your average salad. It’s daring, quick, and genuinely fulfilling. The quinoa keeps you full without putting you into a food coma, while the kimchi’s spicy kick awakens your taste receptors. The addition of zucchini gives it a new crunch, and the dish is healthy without being monotonous or uninteresting.
Spicy Zucchini and Kimchi Quinoa Salad is ideal when:
- You’re tired of the same old “healthy” dinners.
- You want authentic taste without a lot of work.
- You want to eat like you’re in control even when your fridge is half-full.
- No complex ingredients. There are no phoney health food vibes. Just a hearty, flavourful dish that you will want to cook again.
Just a Spicy Zucchini and Kimchi Quinoa Salad that works, no fuss, no detox promises. Spicy Zucchini and Kimchi Quinoa Salad strikes the spot without trying too hard because to the nourishing quinoa, the crunch of fresh zucchini, and the heat from the kimchi. It doesn’t taste like you’re forcing yourself to eat something “healthy,” it’s quick, and it’s good for your gut.
Spicy Zucchini and Kimchi Quinoa Salad is perfect whether you’re battling through the workday or simply want something that will make your lunch more interesting. You don’t have to overthink it; just try it once, and you’ll see why it’s worthwhile.
FAQs for Zucchini and kimchi quinoa salad
- Does adding kimchi to a warm quinoa salad still make it probiotic?
The probiotics in the kimchi may be destroyed by the heat if the quinoa is heated when combined. Allow the quinoa to cool 2 to maintain the advantages for digestive health. - Is it necessary to cook the zucchini before using it in a quinoa salad?
Yes, you may use raw courgette if you spiralise it or slice it thinly. Before adding it to the salad, roast or softly sauté it for a better texture and flavour. - Which type of kimchi—white, vegan, or traditional—works best in a salad?
Traditional napa cabbage kimchi offers the boldest flavor, but vegan kimchi (without fish sauce) is a great option for plant-based diets. White kimchi is milder and works if you prefer less spice. - Is this salad suitable for clean eating or weight reduction plans?
Yes, it’s perfect for clean eating, gut health, and light meals because it’s heavy in fibre, protein, and fermented foods. - Can I prepare the Quinoa salad with zucchini and kimchi ahead of time without it becoming soggy?
Yes, until serving, keep the kimchi and dressing apart. - How can I counterbalance this quinoa salad’s intense kimchi flavour?
Add creamy ingredients, such as avocado or a dressing made with tahini. Additionally, mild components like edamame or cucumbers reduce the heat of kimchi. - What kind of protein can I use in this salad to complete a meal?
For a well-balanced protein boost, try grilled tofu, tempeh, poached eggs, shredded chicken, or edamame. Another excellent plant-based choice is chickpeas.
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