The last time I was in LA, I dropped by a little cafe in Brentwood called M Cafe for a solo weekday lunch. It’s your typical LA cafe – pressed juices, vegan and gluten free options, all that good stuff and absolutely delicious. I ordered one of their bowls – the Korean Bibimbap with quinoa. I loved it, and of course realized that I could replicate at home!
While the recipe is inspired by Korean Bibimbap, it doesn’t have that crispy rice taste. It does, however, have all the flavors. It’s an easy and nutritious recipe you can prepare and take to work, or whip up quickly after a busy workday. Feel free to change the recipe to whatever vegetables you like best. You can also add a fried egg on the top for extra flavor!
Ingredients (per serving)
1/4 cup dry quinoa
1 carrot, julienned
1/4 cup snow peas
1/3 cup mushrooms, sliced
2 pieces of asparagus, cut into 1 inch pieces
1/3 cup kale
1/2 cup tofu, sliced
1 teaspoon minced garlic
1 tablespoon olive oil
1 tablespoon soy sauce
1/2 teaspoon spicy miso paste
2 tablespoon of sliced green onions
1/3 cup Kimchi (ready made)
salt and pepper (to taste)
1. Bring water to a boil in a saucepan with a steamer. Place the asparagus, mushrooms, and carrots in the steamer (medium heat) and cook until tender. Set aside.
2. Combine the quinoa with 1/2 cup water and salt and pepper in a saucepan on medium heat. Cook the quinoa until all the water absorbs. Set the cooked quinoa aside.
3. Heat the olive oil and minced garlic on medium in a frying pan. Saute the kale, the snow peas, and tofu (separately). Set aside.
4. Make the sauce by combining 1 tablespoon soy sauce with the spicy miso paste. Mix until the paste is well absorbed.
5. Assemble the bowl by placing each ingredient in a bowl (including the kimchee and green onions).
6. Add the soy miso sauce, mix, and enjoy! Add Sriracha to make it spicier.