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Spicy Kimchi Quinoa Bowls


2 tsp toasted sesame oil

1/2 tsp freshly grated ginger

1 tsp minced garlic

2 cups cooked quinoa, cooled

1 cup fermented Kimchi

2 tsp kimchi “juice” from the jar

2 tsp tamari

2 cups kale, finely chopped

2 eggs

1/4 cup sliced green onions (optional, for garnish)

1 tsp hot sauce (optional)


  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 onion if using.

Makes 2 servings

Recipe from:

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