Recipe courtesy of Kevin Luzande

Korean Quinoa Bowl

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  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.
29m Easy 98%
CLASS
20m Easy 100%
CLASS
18m Easy 97%
CLASS
18m Easy 99%
CLASS
Michael Symon

Quinoa Power Salad

17m Easy 99%
CLASS
18m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now