I love a baked quinoa moment, and this gochujang quinoa proves it. Mostly for how easy it is but also for how versatile it is. You can see other varieties of my baked quinoa on the blog, but this one by far takes the cake. It’s spicy, somewhat sweet, super filling and can be done in under an hour but even in that hour, you really aren’t doing that much.
Sometimes when I’m doing an easy dinner, I’m in the mood to chop and sauté and put together a bunch of things, but other times, I’m just really in the mood to set something up and let it chill – and this baked quinoa recipe is perfect for that. It’s a lazy dinner but an exciting one, which sometimes is exactly what a weekday needs.
Table of contents
What is gochujang?
I LOVE gochujang and I hope you feel the same way about it that I do. It is a Korean red pepper paste that is fermented. It’s a true gem. The fermentation gives it a unique flavor that you can’t replicate with other condiments.
It is simultaneously savory, sweet, and spicy. The most common preparation involves gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of rice, which is then cultured with saccharifying enzymes during the fermentation process.
Ingredients for this baked gochujang quinoa
- 1 cup quinoa, well rinsed
- 1 small shallot, thinly sliced
- 3/4 cup plant-based milk of choice
- 1/4 cup coconut milk
- 1 cup water
- 3 tablespoon gochujang paste
- 1 tablespoon rice vinegar
- 1 & 1/2 tablespoon soy sauce
- 1/2 tablespoon honey
- 2 cloves garlic, minced
- 1 lb fresh salmon
How to bring this gochujang baked quinoa recipe together
- Preheat the oven to 375°F.
- Add the quinoa and shallot to an over-safe deep baking dish or dutch oven.
- Whisk together the milks, water, gochujang, rice vinegar, soy sauce, honey and garlic. Pour this over the quinoa and stir to combine.
- Cover the baking dish with foil or a lid and bake in the oven for 40-55 minutes at 375°F. Check periodically after 40 minutes to see if the liquid has been absorbed and quinoa is cooked.
- At the 40 minute mark, place the salmon on a parchment lined baking sheet and season with salt and pepper. Bake this at 375°F for 15-16 minutes.
- Remove the quinoa and salmon from the oven. Let both cool for a few minutes before plating.
- Serve with scallions and chili oil on top and enjoy!
Ingredients for an optional chili oil topping
- 1/4 cup thai basil, chopped
- 3 tablespoon scallion, finely chopped
- 2 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon white miso paste
- 1 tablespoon sambal oelek, or red pepper flakes
- A teaspoon granulated sugar
- 1/2 cup sunflower oil
How to make the optional chili oil
Add all the ingredients except the oil to a heat-safe bowl. In a saucepan, heat the oil until it is around 300F. Remove from the heat and pour over the ingredients. Working quickly, whisk together the oil and the ingredients to combine. It should be ready in minutes!
Looking for other easy dinners?
Edamame Polenta with Turmeric Lime Walnuts
Habanero Cashew Salmon
Almond Garlic Greens & Lentils
And that’s it for this gochujang baked quinoa recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
- 1 whisk
- parchment paper
Ingredients
- 1 cup quinoa, well rinsed
- 1 small shallot, thinly sliced
- 3/4 cup plant-based milk of choice
- 1/4 cup coconut milk
- 1 cup water
- 3 tablespoons gochujang paste
- 1 tablespoon rice vinegar
- 1 & 1/2 tablespoons soy sauce
- 1/2 tablespoon honey
- 2 cloves garlic, minced
- 1 pound fresh salmon
Optional toppings
- 1/4 cup scallions, thinly sliced
- 2 tablespoon kecap manis, sweet soy sauce
Instructions
- Preheat the oven to 375°F.
- Add 1 cup of quinoa and the shallot to an oven-safe deep baking dish or dutch oven.
- In a bowl, whisk together the 3/4 cup plant-based milk, 1/4 cup coconut milk, 1 cup water, 3 tablespoons gochujang, 1 tablespoon rice vinegar, 1 & 1/2 tablespoons soy sauce, 1/2 tablespoon honey and 2 garlic cloves. Pour this over the quinoa and stir to combine.
- Cover the baking dish with foil or a lid and bake for 40-55 minutes. Check periodically after 40 minutes to see if the liquid has been absorbed and that the quinoa is cooked.
- At the 40 minute mark, place 1 pound of salmon on a parchment lined baking sheet and season with salt and pepper. Bake for 15-16 minutes.
- Remove both the quinoa and salmon from the oven. Let both cool for a few minutes before plating.
- Serve with scallions and chili oil on top and enjoy!
Comments
Do you think I could sub millet for the quinoa?
I haven’t personally tested it, but this recipe is versatile with other grains, so I assume it should work as well!
Hi Justine! Can you do this with rice?
Absolutely! I would recommend brown rice and adding 1/2 cup more of water 🙂
This looks great and I really like the spatterware pottery plate– what brand is it?
I have it linked in my ceramics highlight on IG!
Very good article. I certainly appreciate this website. Keep writing!
i love making salmon.your recipe is filled with AWESOMENESS.thank you for the tips and for sharing.VERY HEALTHY.
I am so so glad you liked it!! Thank you for taking the time to leave such a nice review 🙂
This recipe!!! This is my new go-to when I want something low-effort but is super delicious. It has addicting flavors using ingredients I have in my pantry. It’s a great option for those looking to eat less meat, too. Will make this time and time again!
Comments like this make me so happy! I’m so glad you enjoyed <3
Amazing! Was cooking for someone who doesn’t eat seafood so I skipped the salmon but would love to make it again with it
I’m so glad you liked it! Please be sure to let me know if you do try it again, I can’t wait to hear what you think 🙂
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