By Sydney Mondry
Updated Jan 21, 2016 @ 6:30 pm
How to Make Quinoa with a Kick
Credit: Instagram at Maple

Last summer, renowned chef and Momofuku founder David Chang announced his entrance into the food delivery game with Maple. The service links dishes from celebrated chefs like James Beard Award winners Mark Ladner and Brooks Headley, who sit on Maple’s culinary board, with New Yorkers to bring them a daily rotation of gourmet lunches and dinners, which cost $12 and $15, respectively. The meals are typically executed by head chef Soa Davies—but this week, Chang himself is taking over the menu, and lucky N.Y.C. dwellers can sample the Korean Tofu with Kimchi Brown Rice or Smoked Kimchi Brisket Sandwich from Chang’s personal recipe collection. If you’re outside of N.Y.C. but want a taste of the action, try this recipe below for Chang’s Vegetarian Bibm Quinoa Bowl.

Vegetarian Bibim Quinoa Bowl

Serves: 4


1 cup quinoa
1 tsp salt

For the Sesame Marinated Zucchini
1 medium zucchini, shredded
2 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
Sea salt and freshly ground black pepper to taste

For the Roasted Shiitake Mushrooms
4 tbsp olive oil
1 lb shiitake mushrooms, stems removed and quartered
1 tbsp minced garlic
Sea salt and freshly ground black pepper

For the Miso Dressing
3 tbsp white miso ($8;
2 tbsp Champagne vinegar ($4;
2 tbsp water
2 tbsp olive oil
1 tbsp lemon juice
Pinch red pepper flakes
Sea salt and freshly ground black pepper

4 oz mixed greens
1/2 cup kimchi (Change recommends Mama O’s or Mother-in-Law Kimchi)
1 medium carrot, peeled and shredded


1. To cook the quinoa: Rinse and drain the quinoa. Place the quinoa in a pot and cover with water and add the salt. Bring to a boil over medium high heat, reduce heat to low, cover, and simmer for 15 minutes, until quinoa is tender. Drain the quinoa and let cool
2. To make the sesame marinated zucchini: Combine the zucchini with sesame oil and sesame seeds and season to taste with salt and pepper.
3. To make the roasted shiitake mushrooms: Heat a heavy bottom pan with olive oil, add the mushrooms and the garlic, season to taste and sear until golden brown. Remove from pan and let cool.
4. To make the miso dressing: Whisk together all of the ingredients until fully combined. Then season to taste with salt and pepper.
5. To assemble the dish: Divide the mixed greens in the bottom of 4 large bowls.
6. Top the greens with ½ cup of cooked quinoa and then garnish each bowl with the sesame zucchini, roasted shiitake mushrooms, kimchi, shredded carrots and serve with the miso dressing.