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$5.35 per serving
Ready in 20 minutes
Spoonacular Score: 89%
You can never have too many Korean recipes, so give Korean Quinoa Bowl a try. This gluten free, dairy free, and vegetarian recipe serves 4 and costs $5.35 per serving. One serving contains 620 calories, 26g of protein, and 27g of fat. A couple people really liked this main course. This recipe from Foodnetwork requires quinoa, leaves from 1/2 bunch cilantro, eggs, and baby lettuce. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. 13 people found this recipe to be tasty and satisfying. Overall, this recipe earns a spectacular spoonacular score of 89%. Korean Rice Bowl, Korean Beef Bowl, and Korean Buckwheat Noodle Bowl are very similar to this recipe.
Read the detailed instructions on Foodnetwork
To make this recipe more nutritious, skip the iceberg lettuce and choose some darker leafy greens higher in vitamin K like romaine, kale, spinach, etc.
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
Quinoa is super healthy. Read more about its health benefits here.
Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!
Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).
You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.
If you've never made quinoa before, be sure to rinse it well before you prepare it. The easiest way is to put it in a fine-mesh strainer and run water over it from the sink. Skipping this step could result in bitter, even soapy tasting quinoa because quinoa's natural coating tastes pretty bad. Quinoa sold in supermarkets is often pre-rinsed, but its better to be safe than sorry, right?
Seaweed for cooking can be found in Asian markets or on Amazon.
The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).
Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)