kimchi fried quinoa

Quinoa is an excellent sub for rice in a kimchi stir-fry. Lightly toast the quinoa before cooking to get bring out the nuttiness, which really gets enhanced when you finish with a few drops of sesame oil. I made this bowl with kimchi, bok choy, green onions and one chopstick-scrambled egg. Mmm, so good!

2 cups cooked quinoa

1 cup kimchi, chopped

3 tablespoons of kimchi liquid from the jar

Any vegetable oil

3-4 bok choy, chopped

1 green onion, chopped

1 egg

1 tablespoon sesame oil

1 tablespoon soy sauce

1 tablespoon sesame seeds

Heat a frying pan and add a few tablespoons of vegetable oil. When hot, stir fry the quinoa and bok choy. Stir in kimchi and kimchi liquid. Add sesame oil and soy sauce. Stir. Push mixture to one side of the pan to make room to scramble an egg. Add a few drops of oil to the cleared space in the pan and crack in the egg. At this point, I usually tilt the pan slightly so the egg doesn’t run into the quinoa mixture. Agitate the egg with chopsticks to scramble. Once the egg is cooked, incorporate everything and toss in the green onions and sesame seeds. Salt and pepper to taste. That’s it! It’s ready to eat!

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