Recipe courtesy of Kevin Luzande

Korean Quinoa Bowl

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons vegetable oil, plus more for cooking eggs

1/2 pound shiitake mushrooms, stems removed, caps sliced

Sea salt and freshly ground black pepper

1 pound bean sprouts

Juice of 2 limes

4 teaspoons sesame oil

2 cups cooked red quinoa (season with salt, cook in a rice cooker in a ratio of 2 water to 1 red quinoa, and refrigerate)

1 pack toasted nori sheets

1 head organic baby lettuce, picked, washed and dried

2 tablespoons toasted white sesame seeds

1 cup kimchi, sliced

4 ounces soft tofu

4 large eggs

1 bunch green onions, thinly sliced, for garnish

Leaves from 1/2 bunch cilantro, for garnish


  1. Heat a large cast-iron pan, and add the vegetable oil. Once the oil is hot, add the mushrooms and some salt and pepper and cook until golden brown. Transfer the mushrooms to a plate, and refrigerate. Put the bean sprouts in a tall plastic container, add some salt and 4 tablespoons of the lime juice and refrigerate. Before you cook the eggs, gather all the ingredients and start building your bowls: Add 1 teaspoon of the sesame oil into each of 4 bowls, and spread it around with a plastic spatula. Distribute the quinoa evenly among the bowls, and continue with the nori, lettuce, sesame seeds, kimchi and tofu. (I like to keep everything separated near the edge of the bowl.) Once the bowls are filled, heat a large nonstick pan over medium heat, add enough oil to coat the whole pan and add the eggs. Cook to desired doneness (I prefer mine sunny-side up, so the yolks can coat all the ingredients). Once the eggs are cooked, season with salt and pepper, and place 1 egg in the middle of each bowl. Garnish with green onions and cilantro.