Recipe Collab: Savory Breakfast Bowl

This play on rice congee, a popular Asian dish consisting of porridge-like rice and savory toppings, is made with Toasted Quinoa Flakes for added protein. It's the perfect way for savory breakfast lovers to start the day - and you can keep switching up your garnishes so it's never the same bowl twice. This time we used Farmhouse Culture Kimchi for a tangy flavor and gut-loving probiotics. 



  • 1/2 cup of I Heart Keenwah Toasted Quinoa Flakes
  • 1 & 1/2 cups of hot water
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 inch grated ginger
  • sprinkle of sea salt
  • drizzle of sesame oil


  • Farmhouse Culture Kimchi
  • mushrooms
  • sweet corn
  • scallions

Optional: pickled ginger, sesame seeds, seaweed, fried onions, fried garlic, cubed tofu, miso paste, soy sauce.


  1. Place Toasted Quinoa Flakes in a bowl and cover with hot water. Cover with a lid or plate and allow it to rest for two minutes. 
  2. Add onion powder, garlic powder, and grated ginger - stir to combine. 
  3. Sprinkle with salt and top with kimchi and other toppings. 

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