I’d say this summer has been the summer of salads and bowls. Cooking Light had a great article on “How to Build a Better Grain Bowl” in one of their summer issues like the idea for the Vegetarian Korean BBQ Bowl. While not a true “Korean BBQ,” this incorporates different flavors like gochujang. Start with a grain base (cue the quinoa). Pack it fully of veggies. The key is different textures like carrots and scallions for crunch and then colors like the cabbage, purple cabbage and napa cabbage blend. Add some protein as a fried egg. (Let me digress for a moment. I have to admit. I wasn’t a fan of fried eggs, eggs over easy, poached eggs — really any egg with a runny yolk. But then, I rediscovered breakfast sandwiches and avocado toast and my breakfasts were complete. I wanted to take a stab at this recipe just for the egg.) Finally, the Korean aioli binds the dish, packs in the flavor and tops it to perfection. The best part? It maybe took 10 min to throw this together (assuming the quinoa is already cooked). I’m just dying for my leftovers.