I recently made a big batch of kimchi to use in the Kogi kimchi quesadillas and luckily I had a bunch left over. I was looking for a lighter meal and I was thinking that a quinoa salad with kimchi would be nice. Since I had some zucchini in the fridge there was no question that I would be adding some and I thought that it would work best if it was grated. I then bulked the salad up a bit with some black beans which I always enjoy using in salads like this. I knew exactly what I wanted

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