Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Healthy Egg-and-Kimchi Quinoa Bowls
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 579
- Total Fat
- 29 g
- Saturated Fat
- 6 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 12 g
- Sugar
- 4 g
- Protein
- 22 g
- Cholesterol
- 200 mg
- Sodium
- 1066 mg
For this riff on Korean bibimbap, swap out the rice with nutrient-dense quinoa. Then load up the bowl with egg, bacon and avocado, and top it with a kimchi sauce and a drizzle of toasted sesame oil.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 579
- Total Fat
- 29 g
- Saturated Fat
- 6 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 12 g
- Sugar
- 4 g
- Protein
- 22 g
- Cholesterol
- 200 mg
- Sodium
- 1066 mg
Ingredients
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Directions
- 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.
