vlcsnap-2015-12-08-16h40m02s085
food

Vegetarian Quinoa Bibimbap

Healthy vegetarian bibimbap (Korean mixed vegetables) with quinoa.

Ingredients

  • 2/3 cup of cooked and toasted quinoa
  • 1/2 cup tuscan kale
  • 1/2 cup baby spinach
  • 1/2 cup of shimeji mushrooms
  • 1 egg
  • 1/4 cup grated carrot
  • 1/4 cup grated cucumber
  • 1/2 lemon juice
  • 1 tablespoon cane vinegar
  • 1 teaspoon of grated ginger
  • 1 tablespoon of mirin
  • 1 tablespoon of soy sauce
  • 1 teaspoon sesame seeds
  • 1 teaspoon grated garlic
  • 1/2 teaspoon sesame oil
  • 1/3 cup chopped kimchi
  • 1 dash chili powder
  • 1/3 cup silken tofu
  • 1/3 cup bean sprouts
  • Olive oil
  • Salt

Steps

  1. Toast the Quinoa. Fry off the kale and spinach with some olive oil. Keep aside.
  2. Fry off the mushrooms with a little olive oil and salt.
  3. Fry the egg.
  4. Place the bean sprouts in a cup of water for 10 minutes. Then drain by pressing out the water.
  5. Mix the carrots and cucumber with the vinegar and the lemon juice.
  6. Mix mirin, grated ginger, soy sauce and sesame seeds. Pour over kale and spinach.
  7. Mix the mushrooms with the grated garlic and the sesame oil.
  8. Plate everything. Top the tofu with sesame seeds and chili powder. Season with salt as needed.