Courtesy of The New York Times
We're huge fans of the super-delicious, super-healthy bowl craze, and this quinoa and rice bowl may just be the most delicious one yet. Our favorite part of this recipe is the kimchi and soft-boiled egg. Watch the video to learn how to whip up this incredible dish.
Salt, as neededcup brown rice
2/3 cup uncooked red or white quinoa, well rinsed
2 tbsp. soy sauce
4 tsp. finely chopped peeled ginger
1 tbsp. rice wine vinegar
1/4 cup peanut oil
1 tsp. sesame oil
1 8-ounce bunch kale, thick ribs removed, leaves torn into large pieces
4 large eggs
1 avocado, peeled, pitted, and sliced
1 cup coarsely chopped kimchi, or to taste
Sliced scallions, for serving
Sesame seeds, for serving
Crumbled dried seaweed snack sheets, for serving
Boil your water and add rice. Let cook for 30 minutes, then drain. Return rice to empty pot and let sit for 10 minutes covered. Then bring two pots of water to a boil and cook your quinoa. In a small bowl, whisk together soy sauce, ginger, vinegar, and salt to taste. Then whisk in the peanut and sesame oils. Next, steam your kale for about seven minutes. Boil the eggs for six minutes. Finally, combine all ingredients in a bowl and serve.
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What's your favorite bowl recipe? Share with us in the comments.