Quinoa and Rice Bowl with Kale, Kimchi and Egg

The kale is going absolutely nuts in my garden! It is big, beautiful, and plentiful! The Russian kale is particularly healthy. I had thought the groundhog had killed most of the plants, so I planted more.  Guess what, they are all producing now!


We discovered rice bowls last year, and I especially like Korean rice bowls (bibimbaps).  This is a riff on a bibimbap using a mix of quinoa and rice and using soft boiled eggs instead of fired or poached eggs. A few added ingredient treats: avocado and dried seaweed, take this over the top to be absolutely delicious!


Most of the bowls have 1 egg, but my husband’s, with 2 eggs, just came out so pretty, that I decided to use that picture. Doesn’t it make you want to dig in?!

Quinoa and Rice Bowl with Kale, Kimchi and Egg

Melissa Clark

Kosher salt, as needed

cup brown rice (I used short grain brown rice)

cup uncooked red quinoa, well rinsed

2 tablespoons soy sauce

4 teaspoons finely chopped peeled ginger

1 tablespoon rice wine vinegar

¼ cup peanut oil (I used cottonseed oil)

1 teaspoon sesame oil

1 8-ounce bunch kale, thick ribs removed, leaves torn into large pieces (from the garden)

4 large eggs (from Farmer Kim)

1 avocado, peeled, pitted and sliced

1 cup coarsely chopped kimchi, or to taste

Sliced scallions, for serving (from the garden)

Sesame seeds, for serving

Crumbled dried seaweed snack sheets, for serving


Bring a large pot of well-salted water to a boil and add rice. Let cook for 30 minutes, then drain. Return rice to the empty pot, cover with lid and let rice rest for 10 minutes. Meanwhile, bring 2 cups of salted water to a boil in a small pot and add the quinoa. Cover pot and let simmer over low heat for 15 minutes. Turn off the heat and let rest, covered, for 5 minutes longer. Fluff both grains with a fork. (I then combined the grains)


In a small bowl, whisk together soy sauce, ginger, vinegar and salt to taste. Whisk in peanut and sesame oils.

Place a steamer basket in a large pot filled with an inch or two of water. Place kale in basket. Cover pot and cook over medium heat until kale is tender, about 7 minutes.


Meanwhile, bring a medium pot filled with water to a boil. Using a slotted spoon, carefully lower eggs into water; boil 6 minutes. Transfer eggs immediately to a bowl of ice water to cool.


Place 1 cup rice & quinoa in each of four bowls. Divide the kale among the bowls, mounding it on top of the rice. Arrange avocado slices next to the kale. Peel eggs and cut in half; place two halves on top of each bowl. Sprinkle each bowl with kimchi, scallion, sesame and seaweed. Spoon soy-ginger dressing over bowls. Enjoy!



3 Comments Add yours

  1. mylifeasishan says:

    Looks so good

    Liked by 1 person

  2. Yum! This looks great and healthy! I was looking for more ways to incorporate quinoa into my diet! By the way those eggs… With the flowy yolk damn delicious!


  3. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s