HEALTHY EGG-AND-KIMCHI QUINOA BOWLS

Healthy Egg-and-Kimchi Quinoa Bowls image

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 10

2 cups kimchi
1/3 cup rice wine vinegar
5 cups cooked quinoa
Kosher salt
3 strips bacon
1 teaspoon vegetable oil
4 large eggs
1 avocado, sliced
2 scallions, sliced
2 teaspoons toasted sesame oil

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.