Ingredients

Quinoa Porridge

1 cup of Quinoa

3 cups chicken stock

1/2 tsp ginger

1 tsp kosher salt

Add ingredients to instant pot and cook on rice setting for 5 minutes with a complete natural release.

Quick Kimchi

1 cup of shredded cabbage

1/2 a lemon

1 tsp of kosher salt

1 tsp coconut sugar

1 green onion sliced thin

1/2 tsp finely grated ginger

1/4 tsp garlic

1/2 daikon radish, grated

Mix well and let rest in fridge for 1-24 hours.

Crispy Fried Shallots

1 shallot, thinly sliced

Olive oil to cover the shallots

Add shallots and oil to a cold frying pan and set to medium heat. Stir occasionally until toasty and golden brown, about 8 minutes. Drain on a paper towel.

Toppings

Scrambled egg

Bacon bits

Thin bell pepper slices

Directions

Prepare everything and put a layer of quinoa, bacon, eggs, bell peppers, kimchi and top with crispy fried shallots.