Spiralized Vegetarian Bibimbap with Quinoa
Try this Spiralized Vegetarian Bibimbap with Quinoa recipe, or contribute your own.
Try this Spiralized Vegetarian Bibimbap with Quinoa recipe, or contribute your own.
- Carbohydrate 4.91559708679095 g
- Cholesterol 423 mg
- Fat 16.8697388549121 g
- Fiber 1.18514321100361 g
- Protein 14.7848622344825 g
- Saturated Fat 4.09313511617436 g
- Serving Size 1 1 Serving (323g)
- Sodium 1918.98592107102 mg
- Sugar 3.73045387578733 g
- Trans Fat 2.02471553418347 g
- Calories 225 calories
Step-by-step
- Place the quinoa and water in a small saucepan, cover and bring to a boil. Once boiling, reduce to a simmer and let cook for 10-15 minutes or until quinoa is fluffy. When done, fluff up with a fork and transfer to a bowl.
- While quinoa is cooking, get a large tray or plate ready for assembling the bibimbap and set aside next to the stovetop. Or, just have a few plates ready to hold the various vegetables.
- Place a large skillet over medium heat and add in 1 teaspoon of sesame oil. Add the carrots and season with salt. Cook for 2 minutes or until softened. Transfer to the tray/plate and set aside.
- Add the bean sprouts to the skillet, season with salt and cook for 2 minutes or until softened. Transfer to the tray/plate and set aside.
- Add in another teaspoon of sesame oil and add in the mushrooms and season with salt. Cook for 3-5 minutes or until mushrooms wilt. Transfer to the tray/plate and set aside.
- Add in the last teaspoon of sesame oil and then add in the spinach, garlic and cook for 3 minutes or until wilted. Transfer to the tray/plate and set aside.
- Add the zucchini noodles. Cook for 3-5 minutes or until cooked to your preference. Transfer to the tray/plate and set aside.
- Now, it’s time to assemble! Portion out of all the veggies and quinoa into two separate bowls. Traditionally, it is served in a circular manner (like the picture.) Once all the vegetables are portioned into bowls, cook the eggs.
- Heat the same large skillet over medium-high heat and crack in two eggs. Let cook for 3-5 minutes or until egg whites are set.
- Top each bowl with the fried egg. Drizzle with sriracha and serve.
Traditional bibimbap relies on steamed short-grain rice as a starchy bed, whereas this version swaps in quinoa for a protein boost and nutty bite. Moisture control dictates success here. Cooking five distinct vegetable batches in a single skillet requires discipline; overloading the pan drops the temperature below 212 degrees Fahrenheit, causing ingredients to steam rather than sear. Salt draws water out of mushrooms and zucchini aggressively, so remove each vegetable promptly at the two-to-five-minute mark when edges soften yet structural integrity remains. Zucchini noodles release liquid rapidly, meaning any excess standing water left in the skillet ruins the dish by turning the quinoa soggy. Draining vegetables on a dedicated holding tray before assembly preserves individual textures. High heat applied during the final egg-frying stage yields crisp edges and a runny yolk, which acts as an unctuous sauce when pierced. Quinoa substitutions work at a one-to-one volumetric ratio if farro is swapped in instead.
