Korean Quinoa Bowl Recipe

Name: Korean Quinoa Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil, plus more for cooking eggs; 1/2 pound shiitake mushrooms, stems removed, caps sliced; Sea salt and freshly ground black pepper; 1 pound bean sprouts; Juice of 2 limes; 4 teaspoons sesame oil; 2 cups cooked red quinoa (season with salt, cook in a rice cooker in a ratio of 2 water to 1 red quinoa, and refrigerate); 1 pack toasted nori sheets; 1 head organic baby lettuce, picked, washed and dried; 2 tablespoons toasted white sesame seeds; 1 cup kimchi, sliced; 4 ounces soft tofu; 4 large eggs; 1 bunch green onions, thinly sliced, for garnish; Leaves from 1/2 bunch cilantro, for garnish

Servings: persons

3 tablespoons vegetable oil, plus more for cooking eggs
1/2 pound shiitake mushrooms, stems removed, caps sliced
Sea salt and freshly ground black pepper
1 pound bean sprouts
Juice of 2 limes
4 teaspoons sesame oil
2 cups cooked red quinoa (season with salt, cook in a rice cooker in a ratio of 2 water to 1 red quinoa, and refrigerate)
1 pack toasted nori sheets
1 head organic baby lettuce, picked, washed and dried
2 tablespoons toasted white sesame seeds
1 cup kimchi, sliced
4 ounces soft tofu
4 large eggs
1 bunch green onions, thinly sliced, for garnish
Leaves from 1/2 bunch cilantro, for garnish

1
Heat a large cast-iron pan, and add the vegetable oil.
2
Once the oil is hot, add the mushrooms and some salt and pepper and cook until golden brown.
3
Transfer the mushrooms to a plate, and refrigerate.
4
Put the bean sprouts in a tall plastic container, add some salt and 4 tablespoons of the lime juice and refrigerate.
5
Before you cook the eggs, gather all the ingredients and start building your bowls: Add 1 teaspoon of the sesame oil into each of 4 bowls, and spread it around with a plastic spatula.
6
Distribute the quinoa evenly among the bowls, and continue with the nori, lettuce, sesame seeds, kimchi and tofu.
7
(I like to keep everything separated near the edge of the bowl.)
8
Once the bowls are filled, heat a large nonstick pan over medium heat, add enough oil to coat the whole pan and add the eggs.
9
Cook to desired doneness (I prefer mine sunny-side up, so the yolks can coat all the ingredients).
10
Once the eggs are cooked, season with salt and pepper, and place 1 egg in the middle of each bowl.
11
Garnish with green onions and cilantro.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons vegetable oil, plus more for cooking eggs, 1/2 pound shiitake mushrooms, stems removed, caps sliced, Sea salt and freshly ground black pepper, 1 pound bean sprouts, and more.

Yes, Korean Quinoa Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Quinoa Bowl

How did you like this recipe?

Frequently Asked Questions