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mandu quinoa bowl



1 tbsp soy sauce
1 tbsp dark brown sugar
¼ tsp garlic powder
1 tbsp olive oil
1 tsp toasted sesame oil
1 tbsp toasted sesame seeds
¼ tsp salt¼ tsp pepper

1¾ cup water
1 cup quinoa, rinsed

1-2 cup cutted cherry tomato
Half onion, sliced
1 cup cucumber, sliced
Cilantro, coarsely chopped
Scallions, thinly sliced
Lime wedges




Sauce, soy sauce, dark brown sugar, and garlic powder. Season with salt and pepper.
Bring 1¾ cups water to a boil in a medium saucepan. Add the quinoa, stir, and cover. Reduce heat to medium/low and cook for 15-18 minutes, or until all liquid has been absorbed. Fluff quinoa with a fork.
Add vegetable oil to a large skillet over medium heat, swirling pan to coat the entire surface. Heat oil until slightly smoking. Arrange mandu in skillet and fry until golden brown, about 2 minutes. Turn over and fry on the other side for another 2 minutes. Remove mandus from pan and let rest on a plate lined with paper towels.
To assemble, portion quinoa into bowls and top with a scoop of the toppings. Add a handful of shredded vegetables for the toppings and a lime wedge. Place the Mandus on top before serving.

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