This recipe makes a great lunch or an easy dinner. You can whip it up in less than 15 minutes or reheat when you get to the office.
2 teaspoons toasted sesame oil
1/2 teaspoon freshly grated ginger
1 teaspoon minced garlic
2 cups cooked quinoa cooled
1 cup kimchi chopped
2 teaspoons kimchi "juice" the liquid from the jar
2 teaspoons gluten-free tamari
1 teaspoon hot sauce optional
2 cups kale finely chopped
1/4 cup sliced green onions for garnish optional
Fresh ground pepper for garnish optional
Heat the oil in a large skillet over medium heat. Add ginger and garlic and saute for 30 - 60 seconds until fragrant. Add the quinoa and kimchi and cook until hot, about 2 - 3 minutes. Stir in kimchi juice, tamari and hot sauce if using. Turn to low and stir occasionally while you prepare the other ingredients.
In a separate skillet, cook the eggs on low until the whites have cooked through but the yolks are still runny, about 3 - 5 minutes.