Quinoa Bibimbap
Difficulty: Easy | Makes: 8-10 Servings
A twist on a classic South Korean Dish! Check out this easy Quinoa Bibimbap and expand your dinner menu.
For the Bibimbap
- 1 12 ounce box Roland® Organic Tri-Color Quinoa
- 2 cup Roland® Bean Sprouts
- 1 cup Roland® Sliced Bamboo Shoots
- 1 cup daikon radish, julienned
- 1/4 cup green onions, slices
- 10 cups spinach leaves
- 4 tablespoons Roland® Toasted Sesame Oil
- 2 tablespoons Roland® Soy Sauce
- 2 tablespoons Roland® Seasoned Rice Wine Vinegar
- 1 tablespoon fresh ginger, grated
- 3 tablespoons honey
- 3 tablespoons Roland® Doenjang Paste
- 1/2 cup Roland® Simple Gochujang Sauce
For the Gochujang Sauce
- 1/2 cup Roland® Gochujang (get the Gochujang on Amazon)
- 2 tablespoons Roland® Toasted Sesame Oil
- 1 tablespoon sugar
- 1-2 tablespoons water, depending on desired consistency
- 1 tablespoon Roland® Roasted White Sesame Seeds
- 1 tablespoon Roland® Apple Cider Vinegar
- 1/2 teaspoon garlic, minced
Directions
For the Bibimbap
- Cook Roland® Organic Tri-Color Quinoa according to package instructions
- In a large skillet, over medium heat, add 1 tablespoon sesame oil and 1
tablespoon doenjang paste. Add spinach to skillet, and cook until wilted - In a large bowl, combine cooked tri-color quinoa, bean
sprouts, sliced bamboo shoots, daikon radish, carrots, green onions
and cooked, seasoned spinach - In a small bowl, prepare the vinaigrette, by whisking together the remaining
sesame oil, doenjang paste, soy sauce, seasoned rice wine vinegar, ginger and honey until they emulsify - Add the doenjang vinaigrette to quinoa mixture and toss until well coated
- Drizzle Roland Simple Gochujang Sauce over quinoa mixture and serve
For the Gochujang Sauce
- Combine all ingredients in a small mixing bowl
- Stir well until combined
- Adjust seasoning to taste
