By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
339 cal · 45 min
Quinoa Bowl with Kimchi, Miso Mushrooms, and Crispy Broccoli
Recipe GLPR988601b7ecb5ae
A vibrant Korean-inspired grain bowl featuring fluffy quinoa as the base, topped with tangy kimchi, umami-rich miso-glazed mushrooms, and roasted broccoli with a satisfying crunch. This plant-based bowl is naturally vegan, dairy-free, and packed with flavor from sesame and soy-based seasonings.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup quinoa
2 cups vegetable broth
8 ounces broccoli florets
2 tablespoons sesame oil, divided
12 ounces mushrooms, sliced
3 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon water
1 cup kimchi, chopped
2 green onions, sliced
1 tablespoon sesame seeds
Salt and black pepper to taste
Directions
Rinse the quinoa under cold water until the water runs clear. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.
While the quinoa cooks, preheat your oven to 425°F. Toss the broccoli florets with 1 tablespoon of sesame oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 12–15 minutes until golden brown and crispy at the edges, stirring halfway through.
In a small bowl, whisk together the white miso paste, soy sauce, and water to create a smooth glaze.
Heat the remaining 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and begin to brown. Pour the miso glaze over the mushrooms and toss gently to coat. Cook for another 2 minutes until the glaze is sticky and caramelized. Remove from heat.
Divide the cooked quinoa evenly among four bowls. Top each bowl with a portion of the roasted broccoli, miso mushrooms, and chopped kimchi.
Garnish each bowl with sliced green onions and sesame seeds. Serve warm and enjoy.
Comments
Miso paste and kimchi demand a stop at Harris Teeter or ALDI's international aisle, adding a second trip for a weeknight cook—neither is standard at Food Lion or Walmart. Prep time is actually closer to 55 minutes once you account for bringing broth to a boil, toasting quinoa, roasting broccoli, and sautéing mushrooms; the stated 45 minutes skips active hands-on cooking. Cost per serving runs $4–5 depending on mushroom choice and kimchi brand, making this more of a planned dinner than a casual one. It does reheat well and feeds four generously, suiting vegetarian households and anyone building a plant-forward rotation, but it's not set-it-and-forget-it.
Sign in or create a free account to add your review.
