When I cook for a crowd, or for my family, or even for just the two of us, quinoa hits the table as a salad, tossed with greens, or as a side dish. But when I have the luxury of spending the afternoon alone in a quiet kitchen cooking for myself, quinoa is exactly as I prefer it, the main dish…
And it’s almost always some form of bibim-quinoa: quinoa replacing rice in the bottom of a bowl, surrounded by little fresh, pickled, and sautéed vegetables, to be mixed with hot sauce right before eating.
We’ve posted our “Korean” bibim-quinoa, and this one is just a modified version of it with more superfood-ish vegetables like cabbage, kale, onions, seaweed, and shiitake mushrooms, instead of the more traditional pickled and kimchi-style-marinated vegetables. (Pretty much all vegetables are good for you, and some are better for certain people more than others, so…yes, we use the word “superfood” around here with that in the background.)
We upped the power of the entire bowl by mixing the quinoa with chia and flax seeds. Strangely, the quinoa/flax/chia mix takes on a “sticky” texture that tastes more like white rice in Korean bibimbap than regular quinoa! Of course, the actual flavor is totally different, but that’s okay.
As we’ve said before, bibimbap is more of a template than a recipe, so there is no specific recipe here.
For each person/serving, mix about ¾ cup of cooked quinoa with 1 tablespoon each of chia seeds and flax seeds. Put in bottom of a large bowl, then arrange any chopped fresh, pickled, stamed or sautéed vegetables (in a little bit of olive oil with salt and pepper). Favorite “Super” vegetables in the TasteSpotting Kitchen are (the first seven are pictured in the bowl above):
- julienned fresh carrots
- sauteed shiitake mushrooms
- sauteed cabbage (any color)
- sauteed onions
- marinated seaweed
- steamed broccoli florets
- steamed cauliflower florets
- roasted sweet potatoes