Short Rib and Kimchi Quinoa Bowl

Lee is playing intramural softball once a week, but here’s the kicker: the games are so late on weeknights (some start 9:30 or 10pm). And let me tell you, I love my sleep, especially if I have to get up for work the next morning. So while I try to go to some games to cheer him on, I like to think that cooking him a hearty and healthy dinner before the game is just as supportive and maybe even more special.

Then perhaps I can feel less guilty about sending him off to his games while I pour a glass of wine and get my shows ready.

I made these Guinness Braised Short Ribs the other night (you need to make those ASAP if you haven’t already). We had so much leftover meat, so I decided to whip up these quinoa bowls with leftover rib meat, some fresh broccolini, crispy cucumbers and spicy kimchi, all with a perfectly runny fried egg on top. These bowls were so easy to put together, especially with the leftover short rib meat in our fridge. These can be easily customizable to whatever leftovers and vegetables you have on hand (leftover steak or chicken, sautéed spinach, sliced radishes…).

Lee loved these bowls, and I personally love that the whole grains, vegetables and meat gave him energy to play in his late night softball game. Talk about a meal packed with protein, fiber, vitamin A, and tons of other great vitamins and nutrients.

What a great way to send the hubbie off for a hopeful victory, and a great start to my night at home drinking a glass of red wine and catching up on Girls on the couch…


Serves: 2 bowls


1 cup uncooked quinoa, rinsed
1 heaping cup short rib meat, shredded (see Guinness Braised Short Rib recipe here)
1 bunch broccolini or Chinese broccoli
1/2 English cucumber, sliced thin
2 eggs
About 2-4 ounces kimchi
Olive oil
Optional: Sesame seeds, chili garlic sauce, lime wedges


  1. Quinoa: Combine rinsed quinoa and 1 and 1/2 cups water in a pot. Bring to a boil, cover and reduce heat to a simmer. Cook for about 10-15 minutes until quinoa is cooked. Remove from heat, fluff with a fork and let sit for 5 more minutes.
  2. Broccolini: While the quinoa is cooking, bring water to bowl in another sauce pan. Trim stems off broccolini and cook in the boiling water for 2 minutes. Drain water from pan, add about 1/2 tablespoon olive oil, salt and pepper, and sauté the broccolini on low heat for about 2 more minutes.
  3. Leftover Short Ribs: In a large skillet, heat leftover shredded short rib meat over medium-high heat until cooked through. (Keep skillet out for the egg.)
  4. Assemble bowls: Place quinoa first in each bowl, then top with broccolini, cucumbers, kimchi and short rib meat.
  5. Eggs: In the same large skillet, heat 1-2 tablespoons olive oil on medium-high heat. Crack eggs on either side of the skillet and fry for about 2 minutes or until desired doneness.
  6. Place egg on top of each bowl, and garnish with sesame seeds, chili garlic sauce and a lime wedge for serving.

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