Quinoa and Rice Bowl With Kale, Kimchi and Egg

• Total Time: 1 hour 15 minutes

• Rating: 5 (1,472 ratings)

• Comments: 103 comments

Grain bowls are a versatile, nutrient-dense option that excels in both family-friendly meal planning—accommodating picky eaters who can customize their bowls to personal tastes—and repurposing leftover ingredients from the refrigerator. For weeklong convenience, components can be prepped at the start of the week, enabling flexible mixing and matching as meals arise. A range of grains works well here, including rice, quinoa, kamut, farro, freekeh, wheat berries, barley, and grits; this recipe combines brown rice and quinoa to deliver a diverse textural profile, though single-grain substitutions are fully acceptable.

To assemble, begin with a base of cooked grains in a large bowl, then arrange small mounds of vegetables, protein, and a pickled or spicy element atop the grains. Finish with a unifying sauce that ties all components together. An added textural layer of crunch—provided here by sesame seeds and dried seaweed—serves as a delightful finishing touch.

Featured in: Grain Bowls: How to Make Your Own

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