Spiralized Vegetarian Bibimbap with Quinoa

Source: Inspiralized | Serves: 2 | Time: 45 min


Spiralized Vegetarian Bibimbap with Quinoa

Changes: added more mushrooms and zucchini


Ingredients

1/3 cup dry quinoa

1 cup water

3 teaspoons sesame oil

1 small/medium carrot cut into thin stripps

Salt, to taste

1 cup bean sprouts

10 oz shiitake #mushrooms

2 cups #spinach

1 tsp minced garlic

3 #zucchini, spiralized

2 whole eggs

Sriracha, to garnish


Instructions

Place the quinoa and water in a small saucepan, cover and bring to a boil. Once boiling, reduce to a simmer and let cook for 10-15 minutes or until quinoa is fluffy. When done, fluff up with a fork and transfer to a bowl.


While quinoa is cooking, get a large tray or plate ready for assembling the bibimbap and set aside next to the stovetop. Or, just have a few plates ready to hold the various vegetables.


Place a large skillet over medium heat and add in 1 teaspoon of sesame oil. Add the carrots and season with salt. Cook for 2 minutes or until softened. Transfer to the tray/plate and set aside.


Add the bean sprouts to the skillet, season with salt and cook for 2 minutes or until softened. Transfer to the tray/plate and set aside.


Add in another teaspoon of sesame oil and add in the mushrooms and season with salt. Cook for 3-5 minutes or until mushrooms wilt. Transfer to the tray/plate and set aside.


Add in the last teaspoon of sesame oil and then add in the spinach, garlic and cook for 3 minutes or until wilted. Transfer to the tray/plate and set aside.


Add the zucchini noodles. Cook for 3-5 minutes or until cooked to your preference. Transfer to the tray/plate and set aside.


Now, it’s time to assemble! Portion out of all the veggies and quinoa into two separate bowls. Traditionally, it is served in a circular manner . Once all the vegetables are portioned into bowls, cook the eggs.


Heat the same large skillet over medium-high heat and crack in two eggs. Let cook for 3-5 minutes or until egg whites are set.


Top each bowl with the fried egg. Drizzle with sriracha and serve.


Journal


Food & Drink


March 19

Banana, strawberry, spinach and peanut butter smoothie

2 cups of coffee

Lost track of water

3 beers

1 cocktail

Today's recipe for lunch

1/2 Bavarian pretzel with mustard

Cajun rice with tomatoes and bell pepper


March 18

2 cups of coffee

5 glasses of water

1 diet coke

Leftover leek soup with a piece of sourdough bread

1 banana

Leftover biscuit

Piece of cheese

Sourdough with peanut butter and hummus


Exercise


March 19

3 walks totally over 4 miles

12,956 total steps


March 18

2.6 mile walk

12,783 total steps


March 17

10,878 steps



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