Quinoa and Rice Bowl With Kale, Kimchi and Egg Recipe (2024)

By Melissa Clark

Quinoa and Rice Bowl With Kale, Kimchi and Egg Recipe (1)

Total Time
1 hour 15 minutes
Read community notes

Easy, healthful and infinitely adaptable, grain bowls are equally ideal for feeding a family (picky eaters can build it to suit their own tastes) and using up leftovers in the fridge. You could also cook up the ingredients at the beginning of the week, and mix and match ingredients at will as the week progresses. Try rice, quinoa, kamut, farro, freekeh, wheat berries, barley and grits for the grain (this recipe calls for mixing brown rice and quinoa for a nice variety of textures, but feel free to use just one or the other). Put your grains in a large bowl, then arrange small piles of vegetables, protein and something pickled or spicy over the grains. Top with a sauce that brings together all the ingredients in the bowl. Crunch — here, sesame seed and dried seaweed — is a nice finishing touch.

Featured in: Grain Bowls: How to Make Your Own

Learn: How to Cook Eggs

Learn: How to Make Rice

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Yield:4 servings

  • Salt, as needed
  • cup brown rice
  • cup uncooked red or white quinoa, well rinsed
  • 2tablespoons soy sauce
  • 4teaspoons finely chopped peeled ginger
  • 1tablespoon rice wine vinegar
  • ¼cup peanut oil
  • 1teaspoon sesame oil
  • 18-ounce bunch kale, thick ribs removed, leaves torn into large pieces
  • 4large eggs
  • 1avocado, peeled, pitted and sliced
  • 1cup coarsely chopped kimchi, or to taste
  • Sliced scallions, for serving
  • Sesame seeds, for serving
  • Crumbled dried seaweed snack sheets, for serving

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

559 calories; 31 grams fat; 6 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 9 grams polyunsaturated fat; 55 grams carbohydrates; 10 grams dietary fiber; 2 grams sugars; 18 grams protein; 667 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Quinoa and Rice Bowl With Kale, Kimchi and Egg Recipe (2)


Make the recipe with us

  1. Bring a large pot of well-salted water to a boil and add rice. Let cook for 30 minutes, then drain. Return rice to the empty pot, cover with lid and let rice rest for 10 minutes. Meanwhile, 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 both grains with a fork.

  2. Step


    In a small bowl, whisk together soy sauce, ginger, vinegar and salt to taste. Whisk in peanut and sesame oils.

  3. Step


    Place a steamer basket in a large pot filled with an inch or two of water. Place kale in basket. Cover pot and cook over medium heat until kale is tender, about 7 minutes.

  4. Step


    Meanwhile, 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.

  5. Step


    Combine ½ cup quinoa and ½ cup rice in each of four bowls. Divide the kale among the bowls, mounding it on top of the rice. Arrange avocado slices next to the kale. Peel eggs and cut in half; place two halves on top of each bowl. Sprinkle each bowl with kimchi, scallion, sesame and seaweed. Spoon soy-ginger dressing over bowls.



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Cooking Notes

Katie Gustafson

You can make this all in one pot if you have a rice cooker with a steamer basket and don't mind the rice and quinoa being cooked together. The eggs can be steamed; put in your egg timer if you've got one. Kale goes into the basket for a couple minutes at the end.

Christine F.

The number of pots and the amount of water needed to make this is ridiculous, given the output. I wish the recipe writer had made an effort to streamline where possible. I've adapted the recipe to make it simpler, less time consuming, and less water intensive.


LOTS of pots, Melissa! I'm a fan of Farro and toss my eggs into the cooking water for 6 min. while the farro cooks in order to streamline dishwashing.


Such a delicious, versatile recipe and a GREAT make-ahead lunch. Edamame, bean sprouts, shredded carrots, baked tofu, and broccoli are all delicious add-ins.

I cooked the quinoa separately so it could steam with the lid on, but cooked the greens in the steam from the rice and dropped the eggs into the rice for 7 minutes to cut down on dishes. Way less clean-up that way.


To improve the dressing, I cut out the peanut oil entirely and increased the sesame oil by a little bit, added a big crushed clove of garlic, and whisked in a couple of spoonfuls of gochujang that I had hanging out in the fridge. I think without the sauce improvisation, it may have lacked some dimension, but with it, it was awesome. I also had half a cucumber laying around so I sliced it up and tossed it in the bowl too. Definitely a good base to riff off again and again.


This was fantastic — and 100% open to any variations you might have. I added baked tofu and broccoli to bulk it up for a full meal for 4 people. Will definitely be adding this to my regular recipe rotation.


This is a family favorite. kerping cooked quinoa and brown rice in the fridge makes it really quick. Great way to use bits of things like beet greens and chard.


I make this once a week, at least. Super forgiving and an awesome way to use up whatever is left in the fridge at the end of a long week. I like to add mushrooms and baby bok choy.


2T rice wine or vinegar2 t sesame oil1/4 c olive oil1/4 c waterGinger


Excellent. Added grated carrots and some chopped mint leaves. Be sure to rinse the quinoa. I forgot and it was a little bitter. The sauce compensated for it though.

naomi dagen bloom

Basmati brown rice, white quinoa, all listed ingredient. Added home roasted tomatoes. Very good.


This has become a regular at our house. When I first read it, I wasn't sure how it would turn out. It's delicious. My son says it tastes like sushi-in-a-bowl.


Great combination of flavor and textures, even without kimchi, seaweed or avocado. I subbed shallot rings for salty crunch (thinly sliced, deep fried until brown, salt immediately after removal from oil), and picked cabbage from farmers market for sour crunch. And this recipe taught me a better way to cook brown rice.


I made kale chips (added at the table) instead of steaming the kale or using seaweed sheets, and it was great! We also topped the finished bowl with a portion of smoked salmon. It was excellent, and complimented the flavors of the sauce and kimchi very well.

Dalian Hill

Loved this dish. Homemade kimchi, bag of kale/chard/spinach, and brown rice & quinoa packets from Trader Joe's made it a quick dinner. Looking forward to trying it with broccoli and with salmon.

Anna Newton

I found the dressing too salty, I reduced the soy sauce. It would benefit from a touch of maple syrup and lime juice. I also like real peanut butter, and used half PN oil and PN butter.


I added asparagus :). So good.


For the sauce I sauteed the minced ginger and 2 cloves of minced garlic with some red chili flakes in 1/4 cup of sesame/grapeseed oil, omitted the peanut oil, after it cooled I mixed it with the soy sauce and rice vinegar. Goes great with braised pork belly, and as a bonus I got to use every pot I own.


Added salmon to it. Covered salmon with kimchi and soy sauce and placed in oven at 425 for 18 minutes then added in to the bowl. Really great.


Agree with the poor effort to output ratio. Maybe this is a 5 star recipe if you just absolutely can't get enough of grain bowls. It's a good thing to eat when you're trying to get your veggies in or cut back on meat. But in the whole world of things you COULD make and eat, it's only fine.


I added a little peanut butter to the dressing. It worked well.


Followed recipe (did brown rice in rice cooker, rest on stove). Used “Mother in Law’s” brand Kimchi which I bought from Whole Foods. Only change was added roasted sweet potatoes which we loved with this.


Here is my 15-min lunch-between-conference-calls hack. 1 package of 90-second microwave brown rice and quinoa Air fryer kale for 5 minutes Eggs, dressing to recipe instructions Top with scallions,kimchi and carrots Beautiful and the kale chips add a nice unexpected texture!


Made this recipe exactly as written (but optimized some of the boiling/steaming steps to minimize the number of pots); it was delicious! The kimchi and the dressing-soaked grains played so well off each other. The kale was the perfect texture. Everything worked beautifully. I also tried it with some roasted broccoli, sweet potato, and brussel sprouts and all three of the veggies worked super well with the bowl. What a versatile, healthy, and easy weeknight dinner! Melissa, you've done it again!


Added miso-glazed halibut (Martha Rose Shulman's recipe), and place a 1/2 of soft egg to each serving. Used farro (from TJ's) instead of brown rice.


Besides cooking the quinoa with the brown rice together, and massaging the kale with a dressing instead of cooking it, the other change I made was instead of using kimchi, I found this very lovely kimchi style sauerkraut made by Cleveland company. It was so good


I used chili oil instead of peanut oil in the sauce and I highly recommend you do the same! Also, if you use white rice you can cook the quinoa and rice together and save a step.


I used the dressing a massage the kale instead of cooking it. I also cook the rice and quinoa together in one pot. I put the quinoa in in the last 15 minutes.

Susan H

My Korean mother routinely makes half rice & half quinoa in the rice cooker. Doing that would really streamline this recipe.


Replaced kale and kimchi with broccoli and sauerkraut. Added chunks of sweet potato and chopped peanuts. Sunny-side upped 2 eggs per person so that the yolks would run. Left off the seaweed snack. Layered each bowl with rice and red quinoa, topped with avocado, with everything else in separate dishes on the side to add as desired. Delicious.

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Quinoa and Rice Bowl With Kale, Kimchi and Egg Recipe (2024)
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