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.
- salt to taste
- 1 cup water
- 1 teaspoon minced garlic
- 2 whole eggs
- 2 cups spinach
- 3 teaspoons sesame oil
- 1 cup bean sprouts
- 1.5 cups asian mushrooms (or mushrooms of choice)
- sriracha to garnish
- 1/3 cup dry quinoa
- 1/2 large carrot peeled, blade d, noodles trimmed
- 1 large zucchini blade d, noodles trimmed
- Carbohydrate 282.330247086791 g
- Cholesterol 423 mg
- Fat 25.9036388549122 g
- Fiber 84.6656418580974 g
- Protein 48.8064122344825 g
- Saturated Fat 5.29055011617436 g
- Serving Size 1 1 Serving (3403g)
- Sodium 2005.55592107102 mg
- Sugar 197.664605228694 g
- Trans Fat 6.79227053418348 g
- Calories 1099 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.
Sesame oil drives the aromatic profile of this dish. When toasted sesame oil encounters the heated skillet, sesamol and other volatile compounds undergo thermal degradation, producing nutty, roasted aromas. Maintaining medium heat prevents these delicate compounds from scorching into bitterness while still driving moisture out of the fresh vegetables.
Moisture Control and Vegetable Textures
Carrots, zucchini, and mushrooms release water rapidly upon cellular wall collapse during heating. Salt draws free moisture outward via osmotic pressure before cooking begins. Sautéing each vegetable separately in a single skillet manages humidity control. Zucchini noodles require strict monitoring between three and five minutes to prevent limp textures. High heat applied during egg cooking coagulates albumins in the whites while leaving yolks liquid, creating a rich sauce upon breaking. Quinoa absorbs precisely one cup of water when simmered covered for ten to fifteen minutes, yielding distinct, fluffy grains rather than a dense paste.Swapping Bases and Proteins
Substituting standard white rice for quinoa alters the amino acid profile, supplying a complete plant-based protein. Brown rice serves as a direct one-to-one volumetric replacement, though cooking times extend to forty-five minutes and require double the liquid volume. Swap Asian mushrooms for cremini or button varieties without altering cooking durations, though woodier stems require trimming.
