Ingredienser
För den saltade kålen:
1 stort salladskålshuvud (2-2,5 kg)
120 g grovt havssalt
Till risvällingen:
1 matsked glutinöst rismjöl
Till Kimchikryddan:
65 g gochugaro (röda chiliflakes)
6 matskedar pressad vitlök
1 matsked hackad färsk ingefära
480 ml koreansk päronjuice
1 matsked räkor i lake
3 matskedar anjovisfisksås
350 g mu (koreansk rädisa) hackade i 4 cm tändstickslängder
100 g lök halverade och skärda i tunna skivor.
50 g vårlök skärda i längder på 4cm
30 g minari skärda i längder på 4cm
Instruktioner
Cook the Quinoa: Rinse the quinoa under cold water and cook it according to package instructions. Once cooked, fluff it with a fork and let it cool to room temperature.
Grill the Chicken: Season the chicken breast with salt, pepper, and dried oregano. Grill until fully cooked, then slice it into thin strips.
Prepare the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and chopped fresh parsley.
Assemble the Bowl: In individual serving bowls, layer the cooked quinoa, grilled chicken slices, and the vegetable mixture.
Add Feta Cheese: Sprinkle crumbled feta cheese over each bowl, distributing it evenly.
Make the Dressing: In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over each bowl.
Toss and Garnish: Gently toss the ingredients in each bowl to combine flavors. Garnish with additional fresh parsley and serve with lemon wedges on the side.
Serve and Enjoy: Serve immediately, and enjoy the burst of Mediterranean flavors in every bite.
Additional tips
- Customize the bowl by adding grilled vegetables or your favorite Mediterranean ingredients.
- For a vegetarian version, replace chicken with grilled tofu or chickpeas.
- Make the dish ahead of time and refrigerate, allowing the flavors to meld for an even tastier experience.
