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April 12, 2022

by Alyssa

Vegetarian Quinoa Bibimbap

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A healthy spin on the Korean staple, this quinoa bibimbap is made with fluffy quinoa, steamed vegetables, and a fried egg for a flavorful alternative to takeout!

Overhead view of quinoa bibimbap bowl with steamed veggies and sunny side up egg

We love Asian-inspired dishes in our house and often order them for takeout, but what we love most is remaking these dishes into healthy, nutrient-dense meals—which is exactly where quinoa comes into play!

With rice being the primary grain used in most Asian cooking, I almost always swap the rice for more nutritious quinoa. So far we've made quinoa sushiquinoa fried “rice”, and even quinoa stir fry.

Today we're remaking a classic Korean dish, bibimbap, using quinoa, steamed veggies, and a simple combination of sauces. For my version, I decided to keep things as light as possible and steam my veggies instead of sautéing them. By gently steaming the veggies, we're able to retain most of the nutrients while also making them easier to digest.

This quinoa bibimbap is protein-packed, super flavorful, and best of all, it can be whipped up in 15 minutes. Talk about the perfect weeknight meal!

Overhead shot of ingredients used in quinoa bibimbap with veggies, eggs, and quinoa

What Is Bibimbap?

Bibimbap originated in South Korea, but it has quickly risen in popularity around the world. In 2011 it was ranked 40th in CNN Travel's poll of the 50 most delicious foods. Traditionally, it’s made with rice, cooked vegetables, meat, raw or fried egg, then topped with namul or kimchi and gochujang, soy sauce, or doenjang.

What You’ll Need

Here’s what you’ll need to make this bibimbap at home:

  • Uncooked quinoa
  • Carrot – The carrot will need to be julienned, so you can buy it pre-cut to save yourself some prep time.
  • Zucchini
  • Sugar snap peas
  • Mung bean sprouts
  • Green onions
  • Eggs
  • Tamari sauce
  • Sriracha – Or another hot sauce of your choosing.

What vegetables are in bibimbap?

My veggie blend was carrots, zucchini, and snow peas, but you can use whatever veggies you have in your fridge. Bell peppers, broccoli or cauliflower, and mushrooms would all be scrumptious!

Can you substitute sriracha for gochujang?

Yes, for this recipe, I’ve swapped in the more readily-available sriracha for the traditional gochujang to add heat. Of course, if you have gochujang on hand or if you can find it at your local grocery store, by all means, you can use that instead for a more authentic bibimbap!

Step by step instruction for how to make vegetarian quinoa bibimbap

How to Make Vegetarian Quinoa Bibimbap

You’re 15 minutes away from a flavor-packed, healthy takeout remake! Here’s what you’ll need to do.

Cook the quinoa. Combine the dry quinoa and 1 cup of water in a saucepan and bring it to a boil. Cover and reduce the heat to low. Let the quinoa simmer for 8 to 10 minutes, or until all of the water is absorbed. Remove from the heat and let stand, still covered, for another 5 minutes.

Steam the vegetables. While the quinoa is cooking, place the carrots, zucchini, peas, and bean sprouts in a small steamer basket set over ½-inch of water in the bottom of a saucepan. Steam the vegetables for 3 to 5 minutes, or until they’re tender-crisp.

Cook the eggs. In a pre-heated frying pan, crack the eggs and cook them until they reach your desired level of doneness. For us, that was leaving them sunny-side-up and cooking them for about 4 minutes on one side.

Assemble. As the eggs are cooking, prepare your bibimbap bowls by dividing the quinoa into two bowls, then topping with the vegetables, tamari, and sriracha to taste. Top each bowl with the egg and green onions, then serve.

Two bowls of quinoa bibimbap with steamed veggies and sunny side up egg

Tips for Success

Here are a few tips and pointers to help you make the perfect quinoa bibimbap.

  • Rinse your quinoa. Unless your quinoa is pre-rinsed, you’ll need to rinse it well, as it has a bitter coating on the exterior called saponin.
  • Adding more protein. Between the quinoa and the egg, this quinoa bibimbap has plenty of protein, but you can up the protein count even more by adding Crispy Baked Tofu or Firecracker Salmon.
  • More garnish ideas. Serve your bibimbap with kimchi, Korean pickles, sesame seeds, a drizzle of sesame oil, nori strips, or lime wedges.

How to Store and Reheat Leftovers

This quinoa bibimbap is best eaten fresh because of the egg, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave until warmed through.

Can This Recipe Be Frozen?

If you’d like to freeze this recipe, I recommend assembling it without the egg and adding that after you’ve reheated the veggies and quinoa. You can freeze the veggie and quinoa mixture for up to 2 months in an airtight container and microwave it until everything is warmed through.

Closeup of quinoa bibimbap in white bowl with steamed veggies and runny sunny side up egg

More Quick and Healthy Weeknight Meals:

Korean Quinoa Bibimbap

A healthy spin on the Korean classic, this quinoa bibimbap is made with fluffy quinoa, steamed vegetables and a fried egg.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings
Calories 245kcal
Author Alyssa
Print Pin
Bowl of quinoa bibimbap with steamed veggies and sunny side up egg
5 from 5 votes

Ingredients

  • 1/2 cup uncooked quinoa
  • 1 medium carrot julienned
  • 1 medium zucchini julienned
  • 1/2 cup sugar snap peas ends removed
  • 1/2 cup mung bean sprouts
  • 2 green onions finely chopped
  • 2 large organic eggs
  • 1 tablespoon organic wheat-free tamari sauce
  • Sriracha to taste or other hot sauce of your choosing

Instructions

  • Prepare the quinoa by placing the dry quinoa and 1 cup of water on the stove to boil. Once the water reaches a boil, cover and turn down to low. Let the quinoa simmer for about 8 – 10 minutes, until all the water has been absorbed. Remove from the heat and let stand, still covered, for another 5 minutes.
  • While the quinoa is cooking, prepare your vegetables. Add the carrots, zucchini, peas and bean sprouts into a small steamer basket ½” of water in the bottom of a sauce pot and steam for 3 – 5 minutes. You want the vegetables to be soft, but still firm.
  • In a pre-heated frying pan, crack the eggs and cook until desired consistency. For us, that was leaving them sunny-side-up, cooking for about 4 minutes on one side.
  • As the eggs are finishing to cook, prepare your Bibimbap bowl. Add half of the quinoa into the bottom of one bowl, top with vegetables, half of the tamari and a touch of Sriracha. Top with the egg and green onions, and voila, you have a delicious Korean dish on your hands!
  • Serve warm and enjoy, with a touch more heat if your pallet can handle it.

Notes

How to store: This quinoa bibimbap is best eaten fresh because of the egg, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat it in the microwave until warmed through.

Nutrition

Calories: 245kcal | Carbohydrates: 43g | Protein: 11g | Fat: 3g | Cholesterol: 4mg | Sodium: 107mg | Potassium: 758mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5675IU | Vitamin C: 41.5mg | Calcium: 65mg | Iron: 3.4mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. This was delicious! I actually live in Korea so I can make a pretty authentic bibimbab but making it with quinoa and steaming the veggies is brilliant. I just made it tonight and it’s delicious. I used zucchini, carrots, and kale with some fresh sprouts. I also added some air fryer tofu. I finished it off with gochujang, sesame oil, and sesame seeds.

  2. You should go to Naru in williston or Asiana house has Bibimbap even though they are known for their japanese…

  3. Looks delicious! I’ve been wanting to make bibimbop at home for a while now so I will definitely be saving this recipe for later.

    • Oh it’s a good one! I had never heard of it until I saw the Tastespotting recipe (theirs is much more involved), but I was amazed at how delicious the combination is! The egg is what makes it.

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