Spicy Kimchi Quinoa Bowls

Preparation 3 mins 2017-09-21T00:03:00+00:00
Cook Time 10 mins 2017-09-21T00:10:00+00:00
Serves 2 servings     adjust servings

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. Steam the kale in a separate pot for 30 – 60 seconds until soft.
  4. 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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