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spicy kimchi quinoa bowls with fried egg
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Spicy Kimchi Quinoa Bowls

These spicy kimchi quinoa bowls are the perfect weeknight dinner. They're quick, easy, and super healthy, packed with protein, fermented veggies, and greens!
Course Main Course
Cuisine korean
Keyword egg, kimchi, quinoa bowl
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 2 servings
Calories 359kcal

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

  • 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.

Video

Notes

This recipe is easily doubled for a larger crowd or for having leftovers to take to work.

Nutrition

Calories: 359kcal | Carbohydrates: 46g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 489mg | Potassium: 707mg | Fiber: 5g | Sugar: 1g | Vitamin A: 6930IU | Vitamin C: 82.3mg | Calcium: 157mg | Iron: 4.7mg