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Spicy quinoa bowl

We took this bowl with us to work and picnics and enjoyed it comfortably on the couch in front of...

We took this bowl with us to work and picnics and enjoyed it comfortably on the couch in front of the TV. It's easy, nutritious and versatile. Kimchi goes great with quinoa - the secret is to mix them well and add a kimchi shot as a topping. Garnish your bowl with spinach, shiitake, egg, apple, orange, cucumber, as you like.

Time: 30 minutes

  • 2 teaspoons toasted sesame oil 
  • 1/2 teaspoon freshly grated ginger 
  • 1 teaspoon minced garlic 
  • 70g quinoa 
  • 130 g chopped kimchi ( Doctor Kimchi - Every Day Kimchi ) 
  • 1 kimchi shot 
  • 2 teaspoons gluten-free tamari (optional) 
  • 1 teaspoon hot sauce (optional) 
  • 300g kale or other leafy greens, finely chopped 
  • 2 eggs 
  • 30g sliced ​​green onions for garnish (optional) 
  • Freshly ground pepper for garnish (optional) 
  • ½ apple for garnish (optional) 
    1. Put the quinoa and 130mL water in a saucepan, add salt and bring to the boil. Then turn the heat down to low and let it stand for about 15 minutes until all the water has been absorbed.

    2. Heat the oil in a large skillet over medium heat. Add ginger and garlic and sauté until fragrant, 30-60 seconds. Add the quinoa and kimchi and cook for about 2 to 3 minutes. Add kimchi juice, tamari and hot sauce if using. Turn down to low and stir occasionally while preparing the other ingredients.

    3. In a separate pan, cook the eggs on a low heat for about 3-5 minutes: the whites should be cooked through, but the yolks should still remain runny.
    4. Sauté the kale in a separate pot until tender, 30 to 60 seconds. Other types of lettuce can be used uncooked.

    5. Assemble the bowls: Divide the kimchi-quinoa mixture and kale evenly between plates. Garnish with green onions and fresh pepper if desired.

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