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–+ servings

Gochujang Baked Quinoa with Slow Roasted Salmon

5 | 3 reviews
This is yet another recipe that proves quinoa is perfect. This recipe is done fully in the oven, with no active cooking required, and it yields a really filling, spicy and savory meal, perfect for meal prep.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings

Equipment

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 

  1. Preheat the oven to 375°F.
  2. Add 1 cup of quinoa and the shallot to an oven-safe deep baking dish or dutch oven.
  3. 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.
  4. 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.
  5. 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.
  6. Remove both the quinoa and salmon from the oven. Let both cool for a few minutes before plating.
  7. Serve with scallions and chili oil on top and enjoy!
Serving: 7.5 ouncesCalories: 476kcalCarbohydrates: 34gProtein: 44gFat: 19g