For this riff on Korean bibimbap, swap out the rice with nutrient-dense quinoa. Then load up the bowl with egg, bacon and avocado, and top it with a kimchi sauce and a drizzle of toasted sesame oil.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 |
Ingredients
- 2 cups kimchi
- 1/3 cup rice wine vinegar
- 5 cups cooked quinoa
- Kosher salt
- 3 strips bacon
- 1 teaspoon vegetable oil
- 4 large eggs
- 1 avocado, sliced
- 2 scallions, sliced
- 2 teaspoons toasted sesame oil
Instructions
- Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
- Toss together the quinoa, 1/2 teaspoon salt and half of the kimchi sauce in a medium microwave-safe bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat until brown and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
- Wipe out the bacon skillet, add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes.
- Divide the hot quinoa among 4 bowls. Top each with an egg and some avocado slices, bacon, scallions and remaining kimchi sauce. Drizzle each with 1/2 teaspoon of sesame oil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 579 |
| Total Fat | 29 g |
| Saturated Fat | 6 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 12 g |
| Sugar | 4 g |
| Protein | 22 g |
| Cholesterol | 200 mg |
| Sodium | 1066 mg |