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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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

[heart_this] · May 23, 2013 · 17 Comments

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.

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

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

Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Servings: 4

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

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
Asparagus and Pea Spinach Pesto Quinoa Salad

Food, Gluten-free, Korean, Main Course, Quinoa, Recipe, Rice Bowl, Vegetable

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Reader Interactions

Comments

  1. Cookin' Canuck says

    May 23, 2013 at 12:19 pm

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

    Reply
  2. Tieghan says

    May 23, 2013 at 12:33 pm

    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!

    Reply
  3. Irina @ wandercrush says

    May 23, 2013 at 1:41 pm

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

    Reply
  4. Bev Weidner (Bev Cooks) says

    May 23, 2013 at 1:51 pm

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

    Reply
  5. Angie says

    May 23, 2013 at 2:55 pm

    This looks amazing! I love the bright colors!

    Reply
  6. Averie @ Averie Cooks says

    May 23, 2013 at 3:13 pm

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

    Reply
  7. Sara says

    May 23, 2013 at 6:41 pm

    This looks AMAZING, especially those fiddleheads!

    Reply
  8. Marie Matter says

    May 23, 2013 at 7:08 pm

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

    Reply
  9. Sarah Mat Good says

    May 23, 2013 at 7:38 pm

    Spring in a dish! Love the combination of ingredients.

    Reply
  10. Anonymous says

    May 23, 2013 at 8:27 pm

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

    Reply
  11. The Italian Dish says

    May 23, 2013 at 9:23 pm

    All the good things of spring!

    Reply
  12. vanillasugarblog says

    May 23, 2013 at 11:12 pm

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

    Reply
  13. local restaurant point of sale says

    May 23, 2013 at 11:20 pm

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

    Reply
  14. Pamela @ Brooklyn Farm Girl says

    May 23, 2013 at 11:22 pm

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

    Reply
  15. Vicki Bensinger says

    May 23, 2013 at 11:41 pm

    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!

    Reply
  16. Kiran @ KiranTarun.com says

    May 24, 2013 at 3:45 am

    This not only looks delicious, but so colorful!!

    Reply
  17. Joanne says

    May 24, 2013 at 10:22 am

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

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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