Rainbow Kimchi & Veggie Bibimbap Bowls with Herbal Quinoa and Miso-Lime Drizzle

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 cup kimchi, chopped
• 1 cup red bell pepper, thinly sliced
• 1 cup carrot, julienned
• 1 cup cucumber, sliced
• 4 large eggs
• 1 cup spinach, sautéed

• 2 tablespoons white miso paste
• 1 lime juice
• 1 tablespoon honey
• 1 teaspoon ginger, grated
• 1 tablespoon water

1. 01
   In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Cook for 15 minutes until the water is absorbed. Fluff with a fork and set aside.
2. 02
   In a small bowl, whisk together the miso paste, lime juice, honey, grated ginger, and water until smooth. Set aside.
3. 03
   Heat a tablespoon of olive oil in a skillet over medium heat. Sauté the spinach until wilted, about 3 minutes. Set aside.
4. 04
   In the same skillet, add a little more oil if needed and fry the eggs to your preference. A runny yolk is recommended for added flavor.
5. 05
   To assemble the bowls, divide the quinoa among four bowls. Arrange the kimchi, red bell pepper, carrot, cucumber, and sautéed spinach around the edges.
6. 06
   Place a fried egg in the center of each bowl and drizzle with the miso-lime sauce. Serve immediately.