(adapted from Melissa Clark, NYT Cooking). Image via NYT, Cooking
Serves: 4
Total Cook Time: 1 hour, 15 minutes
Tired of the same old oatmeal for breakfast? We are too! That’s why when we came across this Korean-inspired savory breakfast bowl from the New York Times we needed to share. A unique mix of savory flavors, this dish will surely get you out of your breakfast rut! It does require a little more time than overnight oats, but you can prepare 4 meals for your week, or share with housemates. Enjoy this unique, flavorful dish!
Ingredients
- Salt, as needed
- 3/4 cup uncooked red or white quinoa
- 2 tablespoons soy sauce
- 4 teaspoons finely chopped, peeled ginger
- 1 tablespoon rice wine vinegar
- 1 tablespoon peanut oil
- 1 teaspoon sesame oil
- 4 medium eggs
- 1 cup coarsely chopped kimchi
- Sliced scallions, for serving
- Crumbled dried seaweed snack sheets, for serving
Instructions
- 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 with a fork.
- In a small bowl, whisk together soy sauce, ginger, vinegar, and salt to taste. Then whisk in peanut and sesame oils.
- 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 ¼ of the quinoa in a bowl. Peel eggs and cut in half. Place two halves per serving. Add kimchi, scallions, and seaweed. Spoon soy-ginger dressing over bowl. Enjoy!
Nutritional Information
(Per serving, serves 4): 285 Calories, 13g fat (2g sat fat), 27g carb, 3g fiber, 1g sugar, 13g protein
