We just wrapped up our second winter camp and it was full of laughter, great weather, and of course great runs. I  was so glad to share the Kahtoola Uphill with folks again. It is such a unique event, uphill races are definitely becoming more popular, but it still is a new experience for most of our campers to go straight up a ski hill in the middle of winter. And as a bonus all the proceeds go to the Friends of Camp Colton supporting environmental education in Flagstaff. After all the camp cooking, I want some quick and easy meals, with basic ingredients we always have around. We have taken to having kimchi around in the fridge regularly. Rob’s first taste was from a roommate at university, and I can’t remember mine – sometime as a child as I was lucky enough to be exposed to all kinds of delicious foods as an air force brat. I love how available it is these days – it seems a new brand appears in the grocery every month. Kimchi is a frequent addition to many of Rob’s salads and easy lunch and dinners for both of us. High on my list of new projects is endeavoring to make my own.

This dinner fits the easy bill and tastes great no matter the season. Right now I am pretty into cozying up by the fireplace watching the Olympics and this dinner is an excellent companion! It is almost a one pot deal, and a great use for leftover quinoa. Feel free to fancy this up with more additions, as is you’ve got a 7-ingredient pantry staple sensation!

This recipe feeds two hungry runners:

• 1.5 cups quinoa
• 1 large bunch lacinato kale – or 2 small bunches  – deveined if you prefer and chopped into bite sized pieces
• 3 tablespoons sesame oil
• 3 eggs beaten
• 1 jar kimchi
• 2 tablespoons soy sauce
• Hot sauce to taste

1. Cook quinoa  – toast grains lightly then add 3 cups water, bring to a boil and simmer for about 20 minutes. Drain any excess liquid and set aside.
2. Heat 1 tablespoon of oil in a large skillet over medium high heat – sauté kale until slightly crispy, and push to side of pan.
3. Heat 2nd tablespoon of oil and sauté quinoa until crispy.
4. Combine the kale and quinoa and add soy sauce to taste – sauté a few more minutes and push to side of pan.
5. Heat final tablespoon of oil and add eggs to pan, cook until set – break up egg with a spatula into bite size pieces and stir to combine with kale and quinoa.
6. Place into bowl and top with as much kimchi as you like and hot sauce if you choose  ** you can also add the kimchi to the pan to combine.