Are kimchi bowls healthy?

Promoting a healthy and diverse gut microbiome may improve many aspects of our health. In addition to the gut health benefits, kimchi is made with vegetables that are often a good source of fibre, different micronutrients (vitamins and minerals), and various phytochemicals/antioxidants .

Is it okay to eat kimchi every day?

Kimchi is often served as a side dish alongside other healthful vegetables and proteins. Researchers noted in the study that consuming more than three servings of kimchi a day could have the opposite benefit . Participants who ate more than five servings of kimchi per day were more likely to be at a risk for obesity.

Does kimchi clean your gut?

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome . Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

Is it okay to eat quinoa every day?

You can eat one-two cups of cooked quinoa in a day . You should avoid eating it if you experience stomachache, itchiness or vomiting after consuming it. A study by Harvard Public School of Health has reported that eating a bowl of quinoa daily is healthy and without any side effects.

Does quinoa burn belly fat?

It is very healthy due to its plant chemical contents that cause the secretion of appetite-suppressing hormones that curb your appetite. 25. Quinoa: High in protein, quinoa keeps you full with its high levels of plant-based proteins. It decreases your appetite and promotes belly fat decrease .

Is quinoa a protein or carb?

Quinoa is considered a carbohydrate because it contains many carbs per serving. Although it contains some protein, the macronutrient distribution is closer to what you find in other grains and starches.

How many calories are in a kimchi bowl?

Nongshim Bowl Noodle Soup Spicy Kimchi Flavor (1 bowl) contains 58g total carbs, 56g net carbs, 11g fat, 8g protein, and 360 calories .

How healthy is kimchi for weight loss?

More specifically, the results showed that for men, eating three or more servings of baechu kimchi per day was associated with a 10% lower prevalence of obesity and a 10% lower prevalence of abdominal obesity , compared to eating less than one daily serving per day.

Is kimchi still healthy if you cook it?

Don't (always) cook miso, kimchi or sauerkraut . Yogurt isn't the only place to find probiotics. Fermented foods like sourdough starter, unpasteurized tempeh, kombucha, sauerkraut, miso and kimchi are teeming with live good bacteria. But cooking kills them.

What are pros and cons of kimchi?

The Bottom Line While this preserved vegetable is nutrient-dense with probiotics, vitamin K, fiber and more, it is high in sodium . If you are trying to moderate your salt intake, enjoy it as a small side dish.

Quinoa and Rice Bowl With Kale, Kimchi and Egg Recipe (2024)

By Melissa Clark

Quinoa and Rice Bowl With Kale, Kimchi and Egg Recipe (1)

Total Time: 1 hour 15 minutes
Rating: 5(1,322)
Notes: Read community notes

Easy, healthful and infinitely adaptable, grain bowls are equally ideal for feeding a family (picky eaters can build it to suit their own tastes) and using up leftovers in the fridge. You could also cook up the ingredients at the beginning of the week, and mix and match ingredients at will as the week progresses. Try rice, quinoa, kamut, farro, freekeh, wheat berries, barley and grits for the grain (this recipe calls for mixing brown rice and quinoa for a nice variety of textures, but feel free to use just one or the other). Put your grains in a large bowl, then arrange small piles of vegetables, protein and something pickled or spicy over the grains. Top with a sauce that brings together all the ingredients in the bowl. Crunch — here, sesame seed and dried seaweed — is a nice finishing touch.

Featured in: Grain Bowls: How to Make Your Own

Learn: How to Cook Eggs

Learn: How to Make Rice

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Ingredients

Yield:4 servings

Salt, as needed
⅔cup brown rice
⅔cup uncooked red or white quinoa, well rinsed
2tablespoons soy sauce
4teaspoons finely chopped peeled ginger
1tablespoon rice wine vinegar
¼cup peanut oil
1teaspoon sesame oil
18-ounce bunch kale, thick ribs removed, leaves torn into large pieces
4large eggs
1avocado, peeled, pitted and sliced
1cup coarsely chopped kimchi, or to taste
Sliced scallions, for serving
Sesame seeds, for serving
Crumbled dried seaweed snack sheets, for serving

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

559 calories; 31 grams fat; 6 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 9 grams polyunsaturated fat; 55 grams carbohydrates; 10 grams dietary fiber; 2 grams sugars; 18 grams protein; 667 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Make the recipe with us

Step
1
Bring a large pot of well-salted water to a boil and add rice. Let cook for 30 minutes, then drain. Return rice to the empty pot, cover with lid and let rice rest for 10 minutes. Meanwhile, bring 2 cups of salted water to a boil in a small pot and add the quinoa. Cover pot and let simmer over low heat for 15 minutes. Turn off the heat and let rest, covered, for 5 minutes longer. Fluff both grains with a fork.
Step
2
See Also
50+ Keto Thanksgiving Recipes For Low Carb Menu (also Gluten Free)12 Slow-Cooker Chicken Recipes You and Your Family Will Love One Pan Chicken and Vegetables Recipe 15 of the Best Cornstarch Substitutes For Any Cooking Or Baking Recipe
In a small bowl, whisk together soy sauce, ginger, vinegar and salt to taste. Whisk in peanut and sesame oils.
Step
3
Place a steamer basket in a large pot filled with an inch or two of water. Place kale in basket. Cover pot and cook over medium heat until kale is tender, about 7 minutes.
Step
4
Meanwhile, bring a medium pot filled with water to a boil. Using a slotted spoon, carefully lower eggs into water; boil 6 minutes. Transfer eggs immediately to a bowl of ice water to cool.
Step
5
Combine ½ cup quinoa and ½ cup rice in each of four bowls. Divide the kale among the bowls, mounding it on top of the rice. Arrange avocado slices next to the kale. Peel eggs and cut in half; place two halves on top of each bowl. Sprinkle each bowl with kimchi, scallion, sesame and seaweed. Spoon soy-ginger dressing over bowls.

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Cooking Notes

Katie Gustafson6 years ago

You can make this all in one pot if you have a rice cooker with a steamer basket and don't mind the rice and quinoa being cooked together. The eggs can be steamed; put in your egg timer if you've got one. Kale goes into the basket for a couple minutes at the end.

Christine F.6 years ago

The number of pots and the amount of water needed to make this is ridiculous, given the output. I wish the recipe writer had made an effort to streamline where possible. I've adapted the recipe to make it simpler, less time consuming, and less water intensive.

Laura6 years ago

Such a delicious, versatile recipe and a GREAT make-ahead lunch. Edamame, bean sprouts, shredded carrots, baked tofu, and broccoli are all delicious add-ins.

I cooked the quinoa separately so it could steam with the lid on, but cooked the greens in the steam from the rice and dropped the eggs into the rice for 7 minutes to cut down on dishes. Way less clean-up that way.