Kimchi & Eggs Quinoa Breakfast Bowl

I got the idea for this kimchi & egg breakfast bowl from this recipe over at Simply Quinoa. Simple, delicious, quick, and easy, this breakfast consists of cooked quinoa, jarred kimchi, and poached eggs. If you have quinoa already cooked in the fridge, this is a 10-minute breakfast.

Kimchi is available in most grocery stores but it can be hidden in strange places. 6 oz may seem like a lot, but the heat gets diluted nicely by the quinoa and the eggs complement the flavors perfectly. If you want less heat or aren’t as excited about a huge pile of fermented spicy vegetables as I am, swap out some of it for some steamed greens like kale, cabbage, or spinach.

Kimchi, Quinoa & Eggs

Veggies | Protein | Grain
Prep Time: 10 minutes
Cook Time: 5 minutes
Quinoa Cooking Time: 25 minutes
Servings: 1
Recipe From: Katie’s Conscious Kitchen

Ingredients

  • 1/2 cup jarred kimchi more or less, depending on how much you like kimchi
  • other veggies of choice to supplement, such as kale, broccoli, green beans, cabbage, etc. optional

Protein

  • 2 eggs

Grain

  • 1 cup cooked quinoa 4 oz

Seasonings

  • Salt and pepper to taste

Instructions

Cooking the Quinoa

  • Combine dry quinoa and water in a small saucepan in a 1:2 ratio of dry quinoa to water. I usually make a large batch for other dishes at the same time. Bring to a boil and reduce to a gentle simmer.
  • Cook, uncovered, until the quinoa has absorbed all of the water, about 10 to 20 minutes. How long it takes will depend on how much quinoa you are cooking. Reduce heat as needed to maintain a gentle simmer.
  • Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This will help it get nice and fluffy. Remove the lid and fluff the quinoa with a fork.
  • Scoop a generous spoonful of kimchi from the jar and stir it into the cooked quinoa. If using leftover quinoa, I like to warm it up in the microwave.

Poaching the Eggs

  • Poach the eggs by stirring the boiling water in the pot with a large spoon and making a little whirlpool. This will keep the egg together. Crack the eggs gently into the whirlpool and turn heat down to a low simmer. Start a timer. Remove the eggs with a slotted spoon after 3.5 minutes for a perfectly runny yolk.

Assemble

  • If using other veggies, sauté them in a skillet for a minute or two before adding them to your yummy breakfast bowl.
  • Place the eggs atop the quinoa/kimchi mixture.
  • Season with pepper and salt to taste.

Notes

  • To make this meal gluten-free, be sure to use certified gluten-free quinoa. Quinoa is a naturally gluten-free grain, but it is often processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease. 
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!
Rate This Recipe:

One Comment

Leave a Comment!