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Spring Quinoa Bibimbap with Asparagus, Fiddleheads, Fava Bean and Ramps

Spring Quinoa Bibimbap with Asparagus, Fiddleheads, Fava Bean and Ramps

This past weekend the farmers market was full of new fresh local produce including ramp (aka wild leeks), fiddleheads, favabeans and asparagus. I had left some slots open in my meal plan this week to pick up some of the new arrivals to make a dish or two but now that there was so much selection I just could not decide what to get! In the end I decided to get a bit of everything and I was already thinking about what to use them all in on my walk home. Bibimbap is a Korean 'mixed rice' dish where vegetables and meats are served over rice and then all mixed up before eating and it seemed like a great way to enjoy all of springs bounty! Although bibimbap is normally made with rice, I like to make it with quinoa both for the extra nutritional value and because of the great texture that quinoa has. This dish is really easy to make though if you are starting from scratch rather than using leftovers it can take a bit of time to cook all of the vegetables but it is well worth it. Most of the vegetables are steamed or blanched and then optionally sauteed in a bit of oil along with the ramps. This spring bibimbap is finished with a fried egg with a runny yolks and a spicy gochujang sauce.

Spring Quinoa Bibimbap with Asparagus, Fiddleheads, Fava Bean and Ramps
Although it looks better all nicely and arranged, it tastes much better once all mixed up!

Spring Quinoa Bibimbap with Asparagus, Fiddleheads, Fava Bean and Ramps

Spring Quinoa Bibimbap with Asparagus, Fiddleheads, Fava Bean and Ramps

All of springs best bounty collected into a bowl of quinoa bibimbap along with a fried egg and a spicy chili sauce.


Servings: 4

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Printable Recipe
Ingredients
  • 1 cup quinoa, rinsed
  • 1 3/4 cup water or broth
  • 3 teaspoons oil
  • 3 ramps, sliced thinly (or 3 cloves garlic, chopped)
  • 1 1/2 teaspoon sesame oil
  • 1 1/2 teaspoon toasted sesame seeds
  • 1/2 pound asparagus, thinly sliced
  • 1/2 pound fiddleheads, well rinsed
  • 2 packed cups spinach, coarsely chopped
  • 1 cup fava beans, shelled
  • 1 cup bean sprouts
  • 1 cup carrot, julienned
  • 4 eggs
  • 1/4 cup gochujang sauce
Directions
  1. Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the liquid has been absorbed, about 15 minutes, remove from heat and let sit covered for 5 minutes.
  2. Steam the asparagus until crisp-tender, plunge in cold water to stop cooking and set aside.
  3. Blanch the fiddleheads in boiling water for three minutes and drain. Heat 1 teaspoon of oil in a pan over medium heat, add the whites of one ramp along with the fiddleheads to the pan and saute until the fiddleheads are crisp-tender and bright green, about 3 minutes, add the greens of one ramp, cook another minute and remove from heat. Mix in 1/2 teaspoon of sesame oil and seeds and set aside.
  4. Heat 1 teaspoon of oil in a pan over medium heat, add the whites of one ramp along with the spinach to the pan and saute until the spinach has wilted, about 3 minutes, add the greens of one ramp, cook another minute and remove from heat. Mix in 1/2 teaspoon of sesame oil and seeds and set aside.
  5. Blanch the fava beans for 30 seconds, plunge into cold water and remove the outer shells. Heat 1 teaspoon of oil in a pan over medium heat, add the whites of one ramp along with the fava beans to the pan and saute until the fava beans are crisp-tender, about 3 minutes, add the greens of one ramp, cook another minute and remove from heat. Mix in 1/2 teaspoon of sesame oil and seeds and set aside.
  6. Steam the bean sprouts and carrots until tender-crisp, about 30 seconds and set aside.
  7. Fry the eggs sunny side up.
  8. Divide the quinoa, vegetables, eggs and gochujang sauce between 4 bowls and enjoy.

Similar Recipes:
Roasted Butternut Squash, Black Bean and Swiss Chard Quinoa Bibimbap\
Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans

17 comments:

Cookin' Canuck said...

You have truly made springtime produce shine in this dish. What beautiful colors and flavors!

Tieghan said...

I am so jealous of your farmer market! Here in the mountains of CO ours is wimpy and not open yet. I have never had fiddleheads, but you made them look so good! I need to find some!

Irina @ wandercrush said...

I love bibimbap! This is such a nice spring version. The fiddleheads are adorable.

Bev Weidner (Bev Cooks) said...

I just bought some gochujang sauce, so now I know I can egg it up!

Angie said...

This looks amazing! I love the bright colors!

Averie @ Averie Cooks said...

That's a perfect looking egg! And fiddleheads, way to work in the seasonal produce

Sara said...

This looks AMAZING, especially those fiddleheads!

Marie Matter said...

The colors in this dish are absolutely stunning! What a great spring dish!

Sarah Mat Good said...

Spring in a dish! Love the combination of ingredients.

Anonymous said...

This sounds great. Love the fresh spring veggies. Made the Strawberry BBQ sauce--wonderful. Your recipes inspire me

The Italian Dish said...

All the good things of spring!

vanillasugarblog said...

what a gorgeous bowl full of colors (before stirring).
I have your BBQ strawberry sauce on tap for this weekend!

local restaurant point of sale said...

Oh, this looks so great and refreshing! Love to try out making one at home. Nice recipe!

Pamela @ Brooklyn Farm Girl said...

This is a gorgeous dish, look at all those bright colors!

Vicki Bensinger said...

I had never heard the word bibimbap and at first thought it was some sort of jargon until I looked it up. Your dish is stunning, healthy and I am sure quite flavorful. You learn something new everyday. So glad I stopped by. Great site!

Kiran @ KiranTarun.com said...

This not only looks delicious, but so colorful!!

Joanne said...

I love how this basically takes all the best of spring and puts it in one dish! Makes me so happy.

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