Well, actually I made it in my instant pot at work if you want to be pedantic (you know whom you are).
I ended up writing up the recipe for some coworkers and figured I’d share with you.
Kimchi Quinoa Soup
· ½ cup kimchi
· ½ cup carrot chips
· ½ a bell pepper (I like to use red orange and yellow peppers)
· ½ onion chopped
· 2 tbsp chopped garlic
· 1 tbsp veg oil
· 2 tbsp soy sauce (You can use liquid aminos to make this gluten free and reduce the sodium)
· ½ cup quinoa
· 3 cups broth (I like to use 2 cups of chicken and one miso, but you can use whatever. If you use a vegetable or straight miso this can be a vegan friendly soup.)
In a large pot sauté the onion, carrot, garlic and peppers in the oil until the carrots get soft.
Add the kimchi and soy sauce and sauté for 3-5 minutes.
Add the broth and quinoa to the pot and let it simmer until the quinoa is cooked.