Bibim Quinoa {recipe} – Just Too Easy

Bibim Quinoa

Bibimbap is more of a template than a recipe. Start with a cup or so of steamed white rice (in this, quinoa) in the bottom of a bowl for each person, then top with any number of little marinated, pickled, sauteed (or fresh!) vegetables. You can also add tofu and/or chopped bulgogi for protein. Top it all off with an egg, a drizzle of soy sauce, sesame oil, and gohchujang (Korean hot pepper sauce). Each person mixes his or her own bowl.

serves 2

Ingredients

2 cups cooked quinoa

For Bibim Quinoa Toppings:

1 zucchini, washed, julienned, then sautéed in about 1 tablespoon olive oil with salt to taste
handful of sliced shiitake mushroom caps, sautéed in about 2 tbsp olive oil with 1 tbsp soy sauce
1 cup bean sprouts (we used the larger, yellow headed soybean sprouts), lightly steamed
1 large carrot, peeled and shredded, lightly steamed until pliable½ block firm or extra-firm tofu
1 bunch of leafy greens (we used spinach), washed, chopped, steamed, then squozen of all excess water
handful of daikon radish “kimchi,” or juilenned and tossed with a bit of salt, vinegar, and red pepper
2 large eggs, sunny side up
2 tablespoons goh-choo-jahng (or other Asian-y hot sauce), or more/less to taste
1 tablespoon sesame oil, or to taste
nori komi furikake for garnish

Directions

To assemble bowls: Place 1 cup hot, cooked quinoa in bottom of each individual bowl.

Arrange a small handful of each of the vegetables around the bowl.

Top the quinoa with fried egg. Drizzle each bowl with about ½ tablespoon of sesame oil, sprinkle with nori komi furikake, and pass goh-choo-jahng for each person to add to taste.

Each person cuts up the egg to let the yolk run, and mixes the rice and vegetables in the bowl him/herself and eats.