This quinoa rice bowl is the perfect way to use up you Spicy Pork Ragú leftovers. Packed with crunchy cucumber pickles, kimchi and a miso-tahini drizzle all over everything, it’s fresh, balanced and big on umami.
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Serves
2
Cooked Quinoa
Cucumber
Rice Vinegar
Tahini
White Miso
Sesame Oil
Honey
To Serve
Kimchi
Sesame Seeds
Lime
Serves
2
Cooked Quinoa
Cucumber
Rice Vinegar
Tahini
White Miso
Sesame Oil
Honey
To Serve
Kimchi
Sesame Seeds
Lime
Unlock Mob Premium
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Step 1.
Before you begin, make the Spicy Pork Ragú batch recipe.
Step 2.
Cook the quinoa according to packet instructions.
Step 3.
Slice the cucumber in half lengthways and scoop out the seeds with a spoon. Thinly slice, then toss with the rice vinegar and a pinch of salt. Set aside.
Step 4.
Reheat the Spicy Pork Ragú in a small frying pan over a medium heat until bubbling and hot.
Step 5.
In a bowl, whisk together the tahini, miso paste, sesame oil and honey with a splash of water until smooth and spoonable. Season with a pinch of salt.
Step 6.
Spoon the cooked quinoa into bowls, then top with the warm ragu, a pile of kimchi, and the quick-pickled cucumber. Drizzle with the miso-tahini sauce, scatter with sesame seeds, and serve with a wedge of lime, if you fancy.
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