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Picture of Quinoa and Cabbage Bowl With Kimchi Dressing
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2922 kcal 146 %
  • Fat 217 g 334 %
  • Saturated 23 g 115 %
  • Carbs 207 g 69 %
  • Fiber 45 g 179 %
  • Protein 65 g 131 %
  • Cholesterol 0 mg 0 %
  • Sodium 2079 mg 87 %
  • Calcium 1369 mg 137 %
  • Magnesium 750 mg 179 %
  • Potassium 3780 mg 80 %
  • Iron 32 mg 177 %
  • Zinc 16 mg 144 %
  • Phosphorus 2194 mg 313 %
  • Vitamin A 1405 µg 156 %
  • Vitamin C 169 mg 188 %
  • Thiamin (B1) 3 mg 228 %
  • Riboflavin (B2) 2 mg 127 %
  • Niacin (B3) 15 mg 92 %
  • Vitamin B6 2 mg 165 %
  • Folate equivalent (total) 702 µg 175 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 27 mg 178 %
  • Vitamin K 698 µg 581 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Quinoa and Cabbage Bowl With Kimchi Dressing

Ingredients

  • 1 cup Quinoa
  • 2 cups Water
  • 1 Large red cabbage
  • 2 Stalks of celery
  • 1 cup Fresh snow peas
  • 2 Carrots (peeled if not organic)
  • 1/4 + 1/2 cups Fresh basil leaves
  • 1/2 cup Kimchi
  • 1/2 cup Raw tahini paste
  • 3 tablespoons Low sodium soy sauce
  • 2 tablespoons Rice Vinegar
  • 1/2 cup Good quality oilve oil
  • 1 tablespoon Agave nectar
  • 1 tablespoon Sesame Oil (I used toasted, but for a raw bowl use raw sesame oil)
  • 1 Lime juiced
  • 1 Lemon juiced
  • 1/4 cup Sesame seeds

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