To prepare sauce, combine the first four ingredients in a small bowl; thin with additional water if desired, set aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat: add kale and 1/8 teaspoon salt, saute until wilted, about 2 minutes. Transfer to a large bowl; add hot Korean BBQ Qunioa Blend and stir to combine. Keep warm.
Heat remaining 2 tablespoons oil in pan over medium-high heat. Add eggs and cook until the edges are browned, about 3 minutes. Transfer to a plate with a spatula.
To assemble, top Korean BBQ Quinoa mixture (about 2 cups per serving) with egg, carrots, cucumbers, radishes, and sesame seeds. Drizzle with reserved sauce.
Yield: 4 servings
Serving size: about 2 cups quinoa mixture + toppings and 2 tablespoons sauce
Prep and Cook Time (with ingredients pre-prepped as listed): under 20 minutes
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