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–+ servings

Quinoa Bibimbap (Korean Mixed Veggie Quinoa Bowl)

Looking for a delicious and healthy vegan meal? Try this quinoa bibimbap recipe!
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Korean
Servings 2 people
Calories 185 kcal

Ingredients
  

For the Bibimbap sauce:

  • 2 tbsp soy sauce or tamari to taste
  • 2 tsp Season with Spice’s Spicy Korean Chili Seasoning
  • 2 tsp honey or raw cane sugar to taste
  • 1 tbsp toasted sesame oil
  • 1 tsp rice vinegar or lemon juice

To toast the quinoa:

  • Toasted sesame oil
  • 2 servings of cooked quinoa
  • 2 tsp mirin optional

Toppings (here’s what I used):

  • 2 fried eggs optional
  • 5-6 mushrooms cremini or shiitake are great – thinly sliced
  • 3-4 asparagus spears – thinly sliced
  • A large handful of shredded carrots
  • Half a zucchini – thinly shredded
  • Red leaf lettuce thinly sliced, or a handful of spring mix
  • 3-4 red radishes – thinly sliced
  • 1 scallion – finely chopped

Other suggested toppings:

  • Spinach
  • Kimchi
  • Bean sprouts sunflower sprouts, or any microgreen
  • Cucumber
  • Daikon

Instructions
 

  • In a small serving sauce bowl, combine the soy sauce, Spicy Korean Chili Seasoning, honey/ raw cane sugar, toasted sesame oil, and rice vinegar. Mix well and set aside.
  • In a large frying skillet, heat about 2 teaspoons of toasted sesame oil over medium-high heat. Add in the cooked quinoa and mirin (if using), mix well, and spread out in an even layer.
  • Cook, without stirring, until quinoa is lightly toasted on the bottom, about 2 minutes. Then stir and fluff the quinoa to toast it evenly, about 2 more minutes. Dish out and divide onto your serving bowls. Cover to keep warm.
  • If you are going to serve with fried eggs, fry the eggs now. Once cooked, top each bowl of quinoa with a fried egg.
  • With the same skillet, heat two teaspoons of oil until hot. Cook the mushrooms, asparagus, carrots, zucchini one at a time over high heat. As you cook, season with a pinch of sea salt and some freshly cracked black pepper.
  • Add small splashes of water if it gets too dry. Sauté each vegetable until tender-crisp, about 2-3 minutes per vegetable.
  • As you finish cooking each vegetable, transfer to the bowl of quinoa, arranging it nicely in a circle.
  • Top with the rest of your selected ingredients, such as kimchi or raw vegetables like lettuce, radishes, or scallion.
  • Serve immediately. Pour the sauce in, and toss to mix well.

Notes

- Feel free to skip toasting the quinoa. Instead, just warm up the quinoa in the microwave.
- Cook the vegetables one at a time in sequence of longest cooking time to shortest.

Nutrition

Serving: 150gCalories: 185kcalCarbohydrates: 13gProtein: 10gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 164mgSodium: 1113mgPotassium: 342mgFiber: 1gSugar: 9gVitamin A: 479IUVitamin C: 4mgCalcium: 42mgIron: 2mg
Keyword veggie, quinoa
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