Best Quinoa And Rice Bowl With Kimchi And Egg Recipes

HEALTHY EGG-AND-KIMCHI QUINOA BOWLS

Steps:

• Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
• Toss together the quinoa, 1/2 teaspoon salt and half of the kimchi sauce in a medium microwave-safe bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat until brown and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
• Wipe out the bacon skillet, add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes.
• Divide the hot quinoa among 4 bowls. Top each with an egg and some avocado slices, bacon, scallions and remaining kimchi sauce. Drizzle each with 1/2 teaspoon of sesame oil.

EGG-AND-KIMCHI RICE BOWLS

Steps:

• Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
• Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
• Wipe out the skillet the bacon cooked in. Add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes. Remove from the heat.
• Divide the hot rice among 4 bowls. Top each with an egg, avocado, bacon, the remaining kimchi sauce and scallion. Drizzle each with 1/2 teaspoon of sesame oil.

KOREAN QUINOA BOWL

Steps:

• Heat a large cast-iron pan, and add the vegetable oil. Once the oil is hot, add the mushrooms and some salt and pepper and cook until golden brown. Transfer the mushrooms to a plate, and refrigerate. Put the bean sprouts in a tall plastic container, add some salt and 4 tablespoons of the lime juice and refrigerate. 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. Distribute the quinoa evenly among the bowls, and continue with the nori, lettuce, sesame seeds, kimchi and tofu. (I like to keep everything separated near the edge of the bowl.) 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. Cook to desired doneness (I prefer mine sunny-side up, so the yolks can coat all the ingredients). Once the eggs are cooked, season with salt and pepper, and place 1 egg in the middle of each bowl. Garnish with green onions and cilantro.

QUINOA AND RICE BOWL WITH KALE, KIMCHI AND EGG

Steps:

• 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.
• In a small bowl, whisk together soy sauce, ginger, vinegar and salt to taste. Whisk in peanut and sesame oils.
• 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.
• 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.
• 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.