Colorful Rainbow Kimchi Bibimbap Bowl with Quinoa and Citrus Chile Drizzle

Ingredients

• 1 cup quinoa, rinsed
• 1 cups water
• 1 cup kimchi, chopped
• 1 cup carrot, julienned
• 1 cup red bell pepper, sliced
• 1 cup zucchini, spiralized
• 1 cup baby spinach
• 4 pieces chicken breast, grilled and sliced
• 4 pieces eggs, soft-boiled

• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 teaspoon gochujang
• 1 clove garlic, minced

Method

1. 01
   In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy.
2. 02
   While the quinoa is cooking, heat a grill pan over medium-high heat. Grill the chicken breasts for 6-7 minutes on each side, or until fully cooked and juices run clear. Let rest, then slice.
3. 03
   In a small bowl, whisk together the olive oil, lime juice, honey, gochujang, and minced garlic to prepare the citrus chile drizzle.
4. 04
   Soft-boil the eggs by placing them in boiling water for 6-7 minutes, then transfer to an ice water bath. Peel and set aside.
5. 05
   Prepare the vegetables: julienne the carrot, slice the red bell pepper, spiralize the zucchini, and wash the baby spinach.
6. 06
   To assemble the bowls, divide the cooked quinoa among four bowls. Arrange the kimchi, carrots, bell peppers, zucchini, spinach, and sliced chicken attractively over the quinoa.
7. 07
   Top each bowl with a soft-boiled egg sliced in half, and drizzle with the citrus chile sauce. Serve immediately.