Recipe courtesy of Erwan Heussaff

Vegetarian Quinoa Bibimbap

Healthy vegetarian bibimbap (Korean mixed vegetables) with quinoa - the perfect way to get all your veggies and nutrients with the flavors of traditional Korean cuisine.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 1 to 4 servings
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2/3 cup cooked quinoa

1/2 cup Tuscan kale 

1/2 cup baby spinach 

Olive oil 

1/2 cup shimeji mushrooms 

Kosher salt 

1 large egg 

1/3 cup bean sprouts 

1/4 cup grated carrot 

1/4 cup grated cucumber 

1 tablespoon cane vinegar 

1/2 lemon, juiced  

1 tablespoon mirin 

1 teaspoon grated ginger 

1 tablespoon soy sauce 

1 teaspoon sesame seeds 

1 teaspoon grated garlic 

1/2 teaspoon sesame oil 

1/3 cup silken tofu 

1 dash chili powder 

1/3 cup chopped kimchi, for garnish 


  1. Toast the quinoa in a 10-inch skillet over medium heat until fragrant and lightly toasted. Set aside. In the same skillet, fry off the kale and spinach with some olive oil until wilted, about 4 minutes. Set aside. In the same skillet, fry off the mushrooms with a little olive oil and salt until lightly browned, about 6 minutes. Set aside. In the same skillet, fry the egg until the white is set, about 6 minutes.
  2. Place the bean sprouts in a cup of water for 10 minutes. Then drain by pressing out the water. 
  3. Mix the carrots and cucumber with the vinegar and lemon juice.  
  4. Mix the mirin, ginger, soy sauce and 1/2 teaspoon of the sesame seeds. Pour over the kale and spinach. 
  5. Mix the mushrooms with the garlic and sesame oil. 
  6. Plate everything. Top the tofu with the remaining 1/2 teaspoon sesame seeds and chili powder. Season with salt as needed. Garnish with the kimchi. 
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