There is a little cafe in our building that sells a huge assortment of delicious foods. One such food is the bibimbap. It’s a traditional Korean dish and is basically a whole mess of veggies and marinated beef tossed over rice. The entire thing is then topped with a fried egg and the spiciest of sauces. It’s a little pricey at ten dollars a pop but I get two days worth of lunch out of it so win/win. I try not to buy it often but every now and then, I just can’t help myself.
Being who I am meant trying to recreate this, in some form, at home. I decided to leave the egg off – even though a runny egg is usually the best part – so that I could easily transport this with me to work. I also swapped out the rice for quinoa, just to make myself feel a little better. Well, let me tell you, this is a winner. It’s so bright, fresh and healthy. The bean sprouts and carrots give a great crunch while the spinach and zucchini are filled with flavor. Top the whole thing with a sweet chili sauce and you are good to go. A perfect, easy lunch that’s healthy and tasty. Score!
- 1 carrot, peeled and cut into thin matchsticks
- ½ zucchini, cut into matchsticks
- 1 cup cooked quinoa
- 1 large handful of spinach
- 1 tsp. sesame oil
- 2-3 Tbsp. bean sprouts
- Sweet garlic chili sauce for serving
- Heat sesame oil in a sauce pan over medium. Once hot, toss in the spinach and sauté until wilted. Remove to a plate.
- Place quinoa in the center of a large bowl. Around the quinoa, place carrot matchsticks, zucchini matchsticks, spinach and bean sprouts. Serve with chili sauce.