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.

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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.