Source: Inspiralized | Serves: 2 | Time: 45 min
Changes: added more mushrooms and zucchini
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
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.
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