Quinoa and Rice Bowl With Kale, Kimchi and Egg
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt, as needed
- ⅔cup brown rice
- ⅔cup uncooked red or white quinoa, well rinsed
- 2tablespoons soy sauce
- 4teaspoons finely chopped peeled ginger
- 1tablespoon rice wine vinegar
- ¼cup peanut oil
- 1teaspoon sesame oil
- 18-ounce bunch kale, thick ribs removed, leaves torn into large pieces
- 4large eggs
- 1avocado, peeled, pitted and sliced
- 1cup coarsely chopped kimchi, or to taste
- Sliced scallions, for serving
- Sesame seeds, for serving
- Crumbled dried seaweed snack sheets, for serving
Nutritional analysis per serving (4 servings)
551 calories; 31 grams fat; 6 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 9 grams polyunsaturated fat; 53 grams carbohydrates; 10 grams dietary fiber; 2 grams sugars; 17 grams protein; 667 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
In a small bowl, whisk together soy sauce, ginger, vinegar and salt to taste. Whisk in peanut and sesame oils.
- Step 3
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.
- Step 4
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.
- Step 5
Combine ½ cup quinoa and ½ 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.
Private Notes
Comments
You can make this all in one pot if you have a rice cooker with a steamer basket and don't mind the rice and quinoa being cooked together. The eggs can be steamed; put in your egg timer if you've got one. Kale goes into the basket for a couple minutes at the end.
The number of pots and the amount of water needed to make this is ridiculous, given the output. I wish the recipe writer had made an effort to streamline where possible. I've adapted the recipe to make it simpler, less time consuming, and less water intensive.
Such a delicious, versatile recipe and a GREAT make-ahead lunch. Edamame, bean sprouts, shredded carrots, baked tofu, and broccoli are all delicious add-ins.
I cooked the quinoa separately so it could steam with the lid on, but cooked the greens in the steam from the rice and dropped the eggs into the rice for 7 minutes to cut down on dishes. Way less clean-up that way.
So much prep, so little flavor. Sigh.
Like others have said, way too many pots for this one. I wound up making just quinoa in a rice cooker, then steaming the kale over the pot that the eggs were cooking in. Overall it's a pretty straightforward, simple recipe. I added some air fried tofu to it as well, so the bowls were nice and filling but not overly so. I found the dressing to be a little heavy on the peanut/sesame flavor profile, which was a little different than I was expecting, but overall it's a solid dish!
Do not salt the water
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