Serves 2                  Preparation: minutes             Cooking time: minutes

   Ingredients:  

                                     

    13/4 cups water

    1cup quinoa

    1 teaspoon olive oil

    ½ cup teaspoon finely chopped Kimchi

    ½ cup teaspoon finely chopped mushroom

    1teaspoon garlic and salt

     ½ teaspoon fresh ground black pepper


    Instructions:

      Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until liquid isnabsorbed.  Add         mushroom and kimchi cook for 1 minute. Remove from heat; fluff with a fork. Stir garlic and salt. Cover; let stand for about 1 hour. Serve chilled or at room temperature. 

Chef Kimmy Tang




With over three decades of culinary experience around the world, Chef Kimmy Tang is one of the greatest pioneers of Asian fusion cuisine combining her life experience and knowledge to create masterpiece dishes that enlighten the body, mind, and soul.

Picture a petite, adventuresome Vietnamese woman with camouflage pants, a childlike smile, and a modern haircut. She sits on the edge of her seat with small, worn hands clenched in front of her that have experienced years of hard work in kitchens all over the world. After a subtle sigh, she unveils her story and we discover how a true master chef is born.


One day Kimmy came home from school, dropped her backpack, washed her hands, and went directly to a table that she had designed at the front of their house called her “Restaurant.”  She gathered ingredients from the family chef and started cooking under the supervision of the “safety officer,” also known as the nanny!  Kimmy would cook her own creative dish and invite the neighborhood children to her “Restaurant.”  By age nine, Kimmy started to amaze her family and friends by cooking more elaborate and sophisticated meals, thus proving that she had an extraordinary and very promising culinary talent.

After a difficult time during the Vietnam War moving from one refugee camp to another in Thailand and the Philippines, the Tang family finally made it to the United States.  Kimmy lived the remainder of her childhood years in Bakersfield, California, where she continued to do what she liked most: cooking and working in the culinary world! 

While continuing to grow up in America and becoming a United States citizen, Kimmy moved to Los Angeles as a young adult to further her career pursuits.  Besides going to night school, she worked in a Japanese restaurant and also enrolled at the Fashion Institute of Design & Merchandising (FIDM).  In 2000, Kimmy graduated from FIDM with her fashion degree and decided to combine her passion for the culinary arts with the elegant and artistic presentations she had developed as a fashion designer.  In 2001, a brave and optimistic Kimmy opened her own “grown-up” playground, her first real restaurant called Michelia. Inspired by old Chinese and Vietnamese recipes, Kimmy put her own twist on many delectable recipes by introducing French cooking techniques and catering to her health conscious Southern-Californian patrons.  After running Michelia for 6 years and gaining public notoriety from the press and celebrities alike, Kimmy embarked on a 2-year culinary pilgrimage throughout Europe and Asia in search of new recipes and rare cooking techniques.