Quinoa And Rice Bowl With Kimchi And Egg Recipe

Name: Quinoa And Rice Bowl With Kimchi And Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup brown rice; 2/3 cup uncooked red or white quinoa, well rinsed; 2 tablespoons soy sauce; 4 teaspoons finely chopped peeled ginger; 1 tablespoon rice wine vinegar; 1/4 cup peanut oil; 1 teaspoon sesame oil; 1 8-ounce bunch kale, thick ribs removed, leaves torn into large pieces; 4 large eggs; 1 avocado, peeled, pitted and sliced; 1 cup coarsely chopped kimchi, or to taste; Sliced scallions, for serving; Sesame seeds, for serving; Crumbled dried seaweed snack sheets, for serving

Servings: persons

2/3 cup brown rice
2/3 cup uncooked red or white quinoa, well rinsed
2 tablespoons soy sauce
4 teaspoons finely chopped peeled ginger
1 tablespoon rice wine vinegar
1/4 cup peanut oil
1 teaspoon sesame oil
1 8-ounce bunch kale, thick ribs removed, leaves torn into large pieces
4 large eggs
1 avocado, peeled, pitted and sliced
1 cup coarsely chopped kimchi, or to taste
Sliced scallions, for serving
Sesame seeds, for serving
Crumbled dried seaweed snack sheets, for serving

1
Bring a large pot of well-salted water to a boil and add rice. Let cook for 30 minutes, then drain. Return rice to the empty pot, cover with lid and let rice rest for 10 minutes. Meanwhile, bring 2 cups of salted water to a boil in a small pot and add the quinoa. Cover pot and let simmer over low heat for 15 minutes. Turn off the heat and let rest, covered, for 5 minutes longer. Fluff both grains with a fork.
2
In a small bowl, whisk together soy sauce, ginger, vinegar and salt to taste. Whisk in peanut and sesame oils.
3
Place a steamer basket in a large pot filled with an inch or two of water. Place kale in basket. Cover pot and cook over medium heat until kale is tender, about 7 minutes.
4
Meanwhile, bring a medium pot filled with water to a boil. Using a slotted spoon, carefully lower eggs into water; boil 6 minutes. Transfer eggs immediately to a bowl of ice water to cool.
5
Combine 1/2 cup quinoa and 1/2 cup rice in each of four bowls. Divide the kale among the bowls, mounding it on top of the rice. Arrange avocado slices next to the kale. Peel eggs and cut in half; place two halves on top of each bowl. Sprinkle each bowl with kimchi, scallion, sesame and seaweed. Spoon soy-ginger dressing over bowls.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2/3 cup brown rice, 2/3 cup uncooked red or white quinoa, well rinsed, 2 tablespoons soy sauce, 4 teaspoons finely chopped peeled ginger, and more.

Yes, Quinoa And Rice Bowl With Kimchi And Egg 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.

That's it — enjoy your meal!

Quinoa And Rice Bowl With Kimchi And Egg

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions