Quinoa Congee with Doubanjiang Recipe

Quinoa Congee with Dobanjiang 2

Congee is a perfect post-Thanksgiving meal. It’s a Chinese porridge typically made with rice, but I used quinoa for a lighter, healthy alternative. Whichever grain you use, your soul with be deeply soothed, warmed, and satisfied for breakfast, lunch, or dinner! You can top it with whatever you please: leftover turkey from Thanksgiving, sautéed vegetables, or a crispy fried egg. But what really takes this over the top is the addition of Doubanjiang. The fermented Chinese condiment adds a depth of flavor that makes this dish truly healing. 

T <3 

Quinoa Congee with Dobanjiang 3



Mise en Place

For the Congee: 

1/2 cup red or white quinoa 

3 1/2 cups chicken stock, turkey stock, or vegetable stock

1/4 teaspoon salt 

1 tablespoon doubanjiang, more to taste 

To Serve: 

fried egg 

sliced avocado 

thinly sliced scallions 

toasted sesame seeds or 

lemon shiso seasoning 


Playlist — Marvin Gaye

Quinoa Congee with Dobanjiang 4



Place quinoa, chicken stock, and salt in a medium pot. Bring to a boil and stir. Cover the pot, reduce to heat to low, and gently simmer for 1 1/2 hour, or until quinoa is thick and creamy, stirring every 30 minutes. Stir in the doubanjiang.



Divide congee between 2 bowls and add toppings of your choice.

Congee with Dobanjiang 5

How would you use Doubanjiang? Let me know what you’ve cooked and leave a comment below. 

Food for Thought

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