These spicy kimchi quinoa bowls are the perfect weeknight dinner. They're quick, easy and super healthy, packed with protein, fermented veggies, and greens!
Spicy kimchi quinoa bowls. Best. Meal. EVER.
I’ve been kind of loving kimchi lately. It’s spicy, tangy, sour and has a slightly wacky flavor that surprises my taste buds every time. And I love that each batch is just a tiny bit different. If you’re not familiar with kimchi, it’s a traditional Korean side dish that’s made from a variety of fermented veggies typically seasoned to be spicy. The main ingredient is usually napa cabbage – and I’m using usually as a fairly loose term because it can really be made with any vegetables that you like.
While I haven’t personally made my own kimchi yet, I know that it’s not hard to make at home. That’s on my list next because a little jar at my grocery store is pretty darn expensive.
If you follow me on Facebook then you might have noticed that I’ve been sharing a lot of articles about gut health recently. It’s something that I’ve been reading a lot more about and I’m really starting to understand how integral our gut is to our overall health.
Without a healthy gut, we can see problems such as:
Digestive issues like gas, bloating and diarrhea
Skin problems like eczema
…and even diabetes
Good thing is, there are things we can do to improve gut health, one of them being the foods we eat.
And fermented foods is a great place to start.
Fermented foods, like kimchi, are filled with bacteria. But not the scary kind of bacteria. The kind of bacteria that helps the flora in our gut flourish. The good kind.
Removing inflammatory foods – like gluten and dairy – is another way that we can help our guts get back on track (like the recipes here on Simply Quinoa!). You can also take probiotics which is something that I try to do on a daily basis.
So kimchi, the star ingredient in these kimchi quinoa bowls, is a food that tastes good and is good for us too. Win-win!
These bowls are another one of my meals that couldn’t be easier to make. They’re kind of like the veggie quinoa fried rice, but just swapping in kimchi and adding the egg on top instead of mixing it in.
I also added in some steamed kale, which you could choose to include or not, for some a little bit more nutrients and to up my green intake. Plus I kind of just adore an over-easy egg with finely sliced kale. The mixture is superb.
This recipe makes a great lunch or an easy dinner. You can whip it up in less than 15 minutes or reheat when you get to the office. It’s filled with protein, fiber, greens and good bacteria, so you’ll feel full, healthy and your tummy will be smiling. And if eggs aren’t your thing, just swap them out for your favorite lean protein – chicken, shrimp, tofu and chickpeas would also be a lovely choice.
More Healthy Kimchi Recipes
- 5-Ingredient Kimchi Fried Quinoa
- Vegan Kimchi Queso Dip
- 5-Minute Kimchi Tofu Scramble
- Vegan Quinoa Sushi Bowls
Spicy Kimchi Quinoa Bowls
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 2 cups cooked quinoa cooled
- 1 cup kimchi chopped
- 2 teaspoons kimchi "juice" the liquid from the jar
- 2 teaspoons gluten-free tamari
- 1 teaspoon hot sauce optional
- 2 cups kale finely chopped
- 2 eggs
- 1/4 cup sliced green onions for garnish optional
- Fresh ground pepper for garnish optional
- Heat the oil in a large skillet over medium heat. Add ginger and garlic and saute for 30 - 60 seconds until fragrant. Add the quinoa and kimchi and cook until hot, about 2 - 3 minutes. Stir in kimchi juice, tamari and hot sauce if using. Turn to low and stir occasionally while you prepare the other ingredients.
- In a separate skillet, cook the eggs on low until the whites have cooked through but the yolks are still runny, about 3 - 5 minutes.
- Steam the kale in a separate pot for 30 - 60 seconds until soft.
- Assemble the bowls, dividing the kimchi-quinoa mixture and kale evenly between two dishes. Top with green onions and fresh pepper if using.
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