Sriracha to tasteor other hot sauce of your choosing
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.
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.