Introduction:

Bowls are a fantastic way to pack in flavor, texture, and nutrition in a single dish, and this Quinoa and Rice Bowl With Kale, Kimchi, and Egg is no exception. When I first started experimenting with bowl recipes, I was drawn to how easy they are to customize based on what’s in the fridge or pantry. This particular recipe quickly became a favorite because of its satisfying blend of hearty grains, nutrient-packed greens, and the bold flavors of kimchi. Plus, it’s gluten-free, making it an excellent option for those with dietary restrictions.

What makes this bowl so special is the combination of earthy quinoa, fluffy rice, and the tangy kick of fermented kimchi. Topped with a perfectly cooked egg and lightly sautéed kale, this dish is not only delicious but packed with protein, fiber, and antioxidants. It’s an ideal choice for busy weeknights when you want a quick, healthy meal that doesn’t skimp on flavor. The balance of textures and flavors—from the soft grains to the crispy kale and the creamy egg yolk—makes every bite exciting.

The versatility of this recipe is another big win. You can easily swap out ingredients based on what’s available, and it’s perfect for meal prep. Whether you’re looking for a nourishing lunch or a light dinner, this quinoa and rice bowl is sure to become a staple in your weekly rotation.

Ingredients:

For the Bowl:

  • ½ cup quinoa, rinsed
  • ½ cup white or brown rice, rinsed
  • 1½ cups water or vegetable broth
  • 2 cups kale, stems removed and roughly chopped
  • 1 cup kimchi, roughly chopped
  • 2 large eggs
  • 2 tablespoons sesame oil
  • 1 tablespoon tamari (or soy sauce for non-gluten-free)
  • 1 teaspoon rice vinegar
  • 1 tablespoon sesame seeds (optional)

For Serving:

  • Sliced green onions
  • Sriracha or your favorite hot sauce
  • Extra kimchi (optional)

Step-by-Step Instructions:

1. Cook the Quinoa and Rice:
  1. Rinse the grains: Start by thoroughly rinsing the quinoa and rice to remove any impurities and prevent a bitter taste.
  2. Cook the grains: In a medium saucepan, combine the rinsed quinoa, rice, and 1½ cups of water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15-18 minutes, or until the grains are tender and the liquid has been absorbed. Fluff with a fork and set aside.
2. Prepare the Kale:
  1. Sauté the kale: Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the chopped kale and cook for 3-4 minutes, stirring occasionally, until it’s wilted and slightly crispy at the edges. Season with a pinch of salt and set aside.
  2. Optional: For added flavor, you can toss the kale with a teaspoon of tamari or soy sauce before removing it from the heat.
3. Fry the Eggs:
  1. Cook the eggs: In the same skillet, add the remaining 1 tablespoon of sesame oil. Crack the eggs into the skillet and cook over medium heat until the whites are set but the yolks remain runny, about 3-4 minutes. For a firmer yolk, you can cook the eggs longer, or flip them for an over-easy style.
4. Assemble the Bowl:
  1. Layer the base: Divide the cooked quinoa and rice between two bowls.
  2. Add the kale: Top each bowl with a generous portion of the sautéed kale.
  3. Add the kimchi: Place a scoop of kimchi on top of the kale for a tangy, spicy contrast.
  4. Add the eggs: Gently place a fried egg on top of each bowl.
  5. Finish with garnishes: Sprinkle the bowls with sesame seeds and sliced green onions. Drizzle with a little tamari or soy sauce, and for those who love heat, add a dash of sriracha or your favorite hot sauce.

Tips for Success:

  • Cook the grains ahead: You can prepare the quinoa and rice in advance to make assembling the bowl quicker. Store them in an airtight container in the fridge for up to 3 days.
  • Perfectly cooked eggs: If you prefer a runny yolk, be sure to monitor the eggs closely while frying. For a more well-done egg, flip it over and cook for an additional 1-2 minutes.
  • Kimchi freshness: The key to a flavorful bowl is fresh, high-quality kimchi. If your kimchi has been sitting in the fridge for a while, it may have developed a more pungent flavor, which can still work well, but fresh kimchi adds a cleaner, crisper tang.

Recipe Variations:

  • Add protein: For a heartier meal, consider adding grilled chicken, shrimp, or tofu. You can also add edamame for a plant-based protein boost.
  • Greens swap: If kale isn’t your favorite, try using spinach or Swiss chard instead. Both will wilt down beautifully and add similar nutritional benefits.
  • Grain alternatives: While quinoa and rice provide a great balance, you can switch things up with farro, millet, or even cauliflower rice for a low-carb option.
  • Spicy kick: Love spice? Add gochujang (Korean chili paste) to the tamari and rice vinegar mix for a bolder, spicier sauce to drizzle over your bowl.

Serving Suggestions:

  • Lunch or Dinner: This quinoa and rice bowl works well as both a light lunch or dinner. Serve it alongside a simple miso soup or a side of gluten-free dumplings for a complete meal.
  • Meal prep: Prepare all the components in advance, and assemble the bowls when you’re ready to eat. It’s a fantastic meal prep option for the week, as all the ingredients store well in the fridge.
  • Customize your bowl: These bowls are incredibly versatile. Feel free to add avocado, pickled vegetables, or even roasted sweet potatoes for extra flavor and texture.

Storage & Reheating Instructions:

  • Storage: Store leftover quinoa and rice in an airtight container in the refrigerator for up to 4 days. Store the kale, kimchi, and eggs separately to maintain freshness.
  • Reheating: Reheat the quinoa and rice in the microwave or on the stovetop. For the kale, a quick sauté in a hot pan will bring it back to life. The eggs are best cooked fresh, but if you have leftovers, reheat them gently in the skillet.
  • Make Ahead: You can cook the quinoa, rice, and kale ahead of time. When you’re ready to eat, simply reheat the components and fry the eggs fresh.

Nutrition Information (Per Serving):

  • Calories: 390
  • Protein: 14g
  • Fat: 18g
  • Carbohydrates: 44g
  • Fiber: 6g
  • Sugars: 4g
  • Sodium: 680mg

Cost Estimation:

  • Approximate cost per serving: $4.50
  • Budget Tips: Buy quinoa and rice in bulk to save money. Kimchi can be homemade for a more budget-friendly option, and it stores well for months in the fridge.

Have you tried this Quinoa and Rice Bowl With Kale, Kimchi, and Egg? Let us know your favorite variations in the comments below! If you enjoyed this recipe, don’t forget to share it on Pinterest or Instagram and tag us!

Looking for more gluten-free bowl ideas? Try this Gluten-Free Basmati Rice Pilaf with Cauliflower, Carrots, and Peas.Want a protein-packed breakfast option? Check out our Gluten-Free More-Vegetable-Than-Egg Frittata.For a more hearty dinner, this Gluten-Free Roasted Turkey Drumsticks with Star Anise and Soy Sauce pairs well with this bowl.