While I know some of you might still be dealing with snow (even though it’s mid-April!), down in Texas, Spring is definitely here. The farmer’s markets have opened for the season, and they’re full of greens, asparagus, spring onions, carrots, beets, and more. There’s even some zucchini from East Texas. I didn’t hesitate to grab as much as we could possibly consume this week when I went this past Saturday, and possibly a little too much. I tend to get really ambitious when I see so much fresh produce, and I buy like there’s no tomorrow. Does anyone else have this issue?
Of course, in my usual fashion, I arrived home after my farmer’s market trip late in the morning, famished. I had to get something tasty in my belly that wouldn’t take a ton of time. With all the veggies in the house, and cravings lately for all sorts of Asian flavors, I suddenly had an idea strike. What if I made bibimbap?
Bibimbap is traditionally a popular Korean dish consisting of rice topped with a mixture of seasoned and/or cooked vegetables, and often beef and a raw or fried egg. The vegetables I’ve seen in bibimbap are typically cucumber, bean sprouts, carrots, daikon radish, spinach, and the like. I figured that I could take some liberty, and use what I had on hand (along with some quinoa instead of the traditional rice, just for fun) to make a unique version of this dish. I grabbed some of my wares from the farmer’s market: zucchini, carrots, shiitake mushrooms, asparagus, green onions, and mizuna (Mizuna is a Japanese green, slightly peppery and spicy, although not as spicy as arugula. It’s one of my favorite greens). Next thing I knew, this new “bibimbap” was born.
This could be my new favorite Saturday meal, to be honest. It’s endlessly versatile and can be modifed throughout the season as different vegetables are available. It also helps take care of that “OMG, what will I do with all this stuff?” dilemma that so often accompanies a big farmer’s market purchase. And with an egg or two on top, plus a little Sriracha, how can you go wrong?
Print Recipe
Farmer’s Market Quinoa Bibimbap (gluten-free, dairy-free, vegetarian)
1 c quinoa, rinsed
Sauteed shiitake mushrooms (see instructions below)
Sauteed asparagus (see instructions below)
Sauteed mizuna (see instructions below)
1 medium zucchini, cut into strips
2 carrots, peeled and cut into strips
1-2 T coconut oil
8 eggs
1 sheet toasted nori, crumbled
1/2 c chopped green onion
Kimchi
Additional wheat-free tamari
Sriracha
Prepare the quinoa as directed on the package. Once cooked, divide among 4 bowls. Prepare the shiitake mushrooms, asparagus, and mizuna, and divide among the bowls. Divide zucchini and carrot strips among the bowls as well.
Wipe out the skillet used for sautéing vegetables and add coconut oil. Heat over medium heat. Fry eggs just until whites are set, 2 at a time, adding more oil as needed. Remove eggs and place on top of each bowl of quinoa and veggies.
Serve bowls with crumbled nori, green onion, kimchi, additional tamari, and Sriracha as desired.
For the mushrooms:
1 T coconut oil
1 t sesame oil
1 clove garlic, minced
½ lb shiitake mushrooms, sliced
1 t wheat-free tamari
Heat a large skillet over medium-high heat and add the coconut oil and sesame oil. Once the oil is hot, add the garlic and mushrooms and sauté, stirring occasionally, until mushrooms are cooked through. Add tamari and toss to incorporate. Remove from skillet into a bowl and set aside.
For the asparagus:
Additional coconut oil as needed
2 c asparagus spears, cut into 2-inch lengths
Salt and pepper to taste
Using the same skillet, add a little additional oil if needed. Once the oil is hot, add the asparagus spears and season with salt and pepper. Saute for 2-3 minutes or until tender. Remove from skillet into a bowl and set aside.
For the mizuna:
Additional coconut oil as needed
1 bunch mizuna, leaves torn into pieces (can substitute spinach or another leafy green)
1 t wheat-free tamari
1 t sesame seeds
In the same skillet, add additional oil if needed. Once the oil is hot, add the mizuna and a splash of water and sauté for a minute, just until wilted. Add tamari and sesame seeds and toss. Remove from skillet into a bowl and set aside.
posted on Tuesday, April 16th, 2013
by altawrites
Posted in breakfast,Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Vegetables,Vegetarian
