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
1/4 cup sliced green onions (optional, for garnish)
1 tsp hot sauce (optional)
- 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 onion if using.
Makes 2 servings
Recipe from: https://www.simplyquinoa.com/spicy-kimchi-quinoa-bowls/