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

For the Gochujang Sauce

Directions

For the Bibimbap

  1. Cook Roland® Tri-Color Quinoa according to package instructions
  2. 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
  3. In a large bowl, combine cooked tri-color quinoa, bean
    sprouts, sliced bamboo shoots, daikon radish, carrots, green onions
    and cooked, seasoned spinach
  4. 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
  5. Add the doenjang vinaigrette to quinoa mixture and toss until well coated
  6. Drizzle Roland Simple Gochujang Sauce over quinoa mixture and serve

For the Gochujang Sauce

  1. Combine all ingredients in a small mixing bowl
  2. Stir well until combined
  3. Adjust seasoning to taste

In This Recipe

Tri-Color Quinoa

#72250 | 12 OZ.

Bean Sprouts

#45020 | 14.5 OZ.

Sesame Oil

#87173 | 1 GAL.

Soy Sauce

#87084 | 8.5 FL.OZ.

Doenjang

#87740 | 17.6 OZ.

Gochujang

#87720 | 17.6 OZ.