Quail Egg Kimchi Rice

8 cups organic, mild kimchi (Safeway produce section, refrigerated)

12 cups cooked, organic brown rice, prepared sushi rice style (steamed, then dressed with sushi rice dressing, mixed with chia seeds)

Blend kimchi and sushi rice together well.

Combine all ingredients with 8 cups of boiled, peeled quail eggs. You can buy them boiled and peeled, in cans, at Pacific Ocean Market. Drain and rinse those ones in a colander.

Serve with a warm (steamed) baby bok choy salad on side. If baby bok choy isn't in season, substitute with triple-washed baby kale. Mix finely-shredded, organic carrots into that, prior to steaming, for extra beta carotene.