Ginger-Scallion Quinoa Bowls with Jammy Eggs

Steps

1. Prep first: rinse the quinoa, grate the ginger, mince the garlic, slice the green onion (keeping whites and greens apart), chop the bok choy and kimchi, and slice the mushrooms.
2. Bring a large pot of extra water (not the measured water) to a boil, lower in the eggs and simmer 7 minutes, until the whites are set and the yolks are jammy. For fully set yolks that reach 160°F (71°C), simmer 10 minutes instead. Move the eggs to cold water, then peel. Empty and dry the pot.
3. In the same pot, heat the canola oil over medium heat. Add the mushrooms and cook 5 minutes until browned.
4. Add the green onion whites, the garlic and half the ginger; stir 1 minute. Add the bok choy and half the soy sauce and cook 2 to 3 minutes until just wilted. Transfer the vegetables to a plate.
5. Add the quinoa, the measured water and the remaining half of the ginger to the pot. Bring to a boil, cover and simmer on low 15 minutes, then rest covered 5 minutes and fluff.
6. Stir the toasted sesame oil and the remaining half of the soy sauce into the quinoa.
7. Divide the quinoa among four bowls. Top with the mushrooms and bok choy, the kimchi and two halved eggs each.
8. Finish with the green onion greens and the sesame seeds.