• 2 Tbsp vegetable oil
• 1 onion, diced
• 1 garlic clove, minced
• 1 bunch kale, ribs removed, chopped
• Kosher salt
• 1 cup [170 g] quinoa, rinsed
• 2 cups [480 ml] vegetable broth
• 2 tsp gochujang
• 1 Tbsp soy sauce, plus more as needed
• 1 tsp sesame oil
• 2 eggs
• 3/4 cup [150 g] kimchi, chopped, plus more as needed
• 1 green onion, white and green parts, thinly sliced
1. Heat a 12-in [30.5-cm] skillet over medium-high heat, and add the vegetable oil. When the oil shimmers, add the onion and sauté until it begins to soften, about 2 minutes. Add the garlic, kale, and 1/4 tsp salt and sauté until the kale softens and turns bright green, about 2 minutes longer. Add the quinoa and vegetable broth and bring to a simmer. Cover, turn the heat to low, and simmer for 10 minutes. Turn off the heat and let sit, covered, for another 10 minutes, until the quinoa absorbs the remaining liquid. Uncover and if there is still some liquid in the skillet, cook over medium-high heat, stirring, until it evaporates, about 1 minute.
2. In a small bowl, stir together the gochujang, soy sauce, and sesame oil. In another small bowl, beat together the eggs and 1/4 tsp salt.
3. Return the quinoa to medium-high heat and add the gochujang mixture and kimchi, stirring, until warmed through, about 1 minute. Pour in the eggs and cook, stirring and scraping up anything that may be stuck on the bottom of the pan, until the eggs cook into small clumps, about 1 minute. Taste and add more soy sauce if you’d like more saltiness or more kimchi if you’d like more heat and acidity.
4. Spoon the quinoa into heated bowls and garnish with the green onion. Serve hot.
Reprinted from One Pan, Two Plates: Vegetarian Suppers: More than 70 Weeknight Meals for Two. © 2016 by Carla Snyder. Photos by Jody Horton. Published by Chronicle Books.
Originally posted on the Splendid Table's website.