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Quinoa And Rice Bowl With Kale, Kimchi And Egg Recipe
Ingredients
- Salt, as needed
- ⅔ cup brown rice
- ⅔ cup uncooked red or white quinoa, well rinsed
- 2 tablespoons soy sauce
- 4 teaspoons finely chopped peeled ginger
- 1 tablespoon rice wine vinegar
- ¼ cup peanut oil
- 1 teaspoon 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
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