2 teaspoons kimchi “juice” (the liquid from the jar)
2 teaspoons gluten-free tamari
1 teaspoon hot sauce (optional)
2 cups kale, finely chopped
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.