Healthy Egg-and-Kimchi Quinoa Bowls

Load quinoa with egg, bacon and avocado, and top it with a kimchi sauce and a drizzle of toasted sesame oil.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4
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Ingredients

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

Directions

  1. Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
  2. 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.
  3. 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.
  4. 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.
  5. 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.