Holy smokes, it’s nearly July! Spring and June have simply vanished. And I’ve been a little neglectful of you all — I’m so sorry. I wish I had a sob story about mountains of work, but it’s kind of the opposite (for once!). I spent the past two weekends frolicking about with W, falling in love with the northeastern part of the state, and discovering the best, most-charming bakery in Vermont. Not even the oppressive heat of last week or my new-found ability to destroy essential devices with my mere presence has managed to offset my enthusiasm. But even so, I wish I’d spent a little more time here, especially since I promised you all giveaways! Those will still be happening, very soon. I’m stuck in rural upstate NY house/garden/cat-sitting for the next two weeks, which means productivity is my only option.
And now, let’s talk bibimbap. You may have already seen a few of these bouncing around the various food-ogling forums (which is how I discovered it). But for those who aren’t familiar with it, bibimbap is a Korean dish that consists of rice, red chili paste, various veggies, maybe some meat, and a raw or lightly-fried egg. You stir everything up at the last minute, and the egg mixes with the chili paste to form a scrumptious sauce.
(You might notice that the red chili paste is M.I.A. from these pictures. Sauce drizzles give me visual icks, so I opted to add it afterward.)
Anyway, the beauty of bibimbap is that it’s extremely customizable. I decided to run with that and do the dish a possible disservice by using quinoa in place of rice. Additionally, after posting this, I was chided for using sriracha in place of red chili paste. I didn’t feel like searching any further than my pantry to find ingredients, so that was good enough for me. (I also strive to be thorough in my posts, however, so if you’re looking for the real deal, what you want is gochujang.) So this might not be a true bibimbap, but it’s certainly a delicious one. I regularly eat varying combinations of these ingredients for lunch, but this was the first time I’ve combined them together into a meal that’s as tasty as it is pretty. The nearly endless possibilities of this dish make me excited to try other variations in the future!
Veggie Quinoa Bibimbap
- 1/2 cup of cooked quinoa
- 1 small beet, peeled and grated
- 1 small carrot, peeled and grated
- 1/3 cup of sweet corn
- half an avocado, cut into small chunks
- 1 egg
- red chili paste (sriracha works well as a substitute)
- sesame oil
- soy sauce
Heat sesame oil in a pan over medium heat. Stir fry beets, carrots, and corn for a couple minutes, or until just lightly cooked. Transfer veggies to a bowl with quinoa, then add avocado and a dash of soy sauce.
In a separate pan, fry an egg (sunny side up) until whites are just set. Place the egg on top of your dish and add a healthy dose of red chili paste. Give everything a good stir, then dig in!