Spicy Kimchi Quinoa Bowls

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Garlic
  • 1/2 tsp Ginger
  • 1/4 cup Green onions
  • 2 cups Kale

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tsp Hot sauce
  • 2 tsp Tamari, gluten-free

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1 Pepper, fresh ground

• Oils & Vinegars

  • 2 tsp Sesame oil, toasted

• Prepared

  • 1 cup Kimchi

• Tools & Equipment

  • 2 tsp Kimchi "juice" (the liquid from the jar

Found on simplyquinoa.com

Ingredients

• 2 teaspoons toasted sesame oil
• ½ teaspoon freshly grated ginger
• 1 teaspoon minced garlic
• 2 cups cooked quinoa, cooled
• 1 cup kimchi, chopped
• 2 teaspoons kimchi juice (the liquid from the jar)
• 2 teaspoons gluten-free tamari
• 1 teaspoon hot sauce (optional)
• 2 cups kale, finely chopped
• 2 eggs
• ¼ cup sliced green onions for garnish (optional)
• Fresh ground pepper for garnish (optional)

Directions

• 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 onions and fresh pepper if using.