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Quinoa and Rice Bowl with Kale, Kimchi and Egg
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
Steps
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