Mushroom Bibimbap Quinoa Bowl

with Eggs and Spinach

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low-carb
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low-carb
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Instructions

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1 Prep mushrooms

Clean the shiitake and oyster mushrooms with kitchen paper or a cloth (don't wash). Chop the mushrooms. Peel and finely grate the garlic and ginger. Peel and coarsly grate the carrot.

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2 Boil quinoa

Place the dry quinoa in a bowl and cover with warm water. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

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3 Fry mushrooms

Meanwhile, heat a large pan over a high heat with a drizzle of vegetable oil. Once hot, add the mushrooms and fry with a pinch of salt for 7-8 min until the moisture has evaporated and the mushrooms are well browned and starting to crisp.

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4 Season mushrooms

Add the garlic, ginger ,soy sauce, brown sugar, gochujang paste (spicy!) and black pepper to the mushrooms. Reduce the heat to low and cook for a final 2 min. Transfer to a bowl and cover to keep warm until serving.

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5 Prep spinach

Meanwhile, boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze. Mix the sesame oil and sesame seeds with the squeezed spinach. Season with a pinch of salt.

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6 Fry eggs and assemble

Return the pan to a medium heat with a drizzle of oil. Crack the eggs into the pan and fry for 2-4 min (for a set egg yolk, cover the pan with a lid). Season with a pinch of salt. Divide the quinoa among shallow bowls. Top with the bibimbap mushrooms, grated carrot, sesame spinach and fried eggs. Garnish with a pinch of chilli flakes (spicy!).

Tips for fussy eaters

Reserve some of the mushrooms and spinach and season them with a pinch of salt only. Serve with rice and a fried or boiled egg.

Pro tip

Don't rush the frying of the mushrooms. Well browned, crispy mushrooms are delicious!

If you don't get round to cooking this one during the week, have it as a weekend brunch bowl!

Cooking Time: 30 min

Cals 428 · Prot 26 · Carbs 62 · Fat 18

Dairy-Free

Ingredients

Number of people

Mushroom bibimbap

Shiitake mushroom 200 Grams
Oyster mushroom 300 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Vegetable oil 3 Tbsp
Salt 0.5 Tsp
Soy sauce 20 ML
Brown sugar 5 Grams
Gochujang chilli paste 10 Grams
Black pepper 0.5 Tsp

Quinoa

White quinoa 100 Grams
Water 250 ML
Salt 0.5 Tsp

Extras

Carrot 2 Pieces
Baby spinach 125 Grams
Sesame oil 15 ML
Sesame seeds 10 Grams
Eggs 2 Pieces
Salt 0.5 Tsp
Chilli flakes 2 Grams

If you don't get round to cooking this one during the week, have it as a weekend brunch bowl!

Cooking Time: 30 min

Cals 428 · Prot 26 · Carbs 62 · Fat 18

Dairy-Free

Instructions

photo

1 Prep mushrooms

Clean the shiitake and oyster mushrooms with kitchen paper or a cloth (don't wash). Chop the mushrooms. Peel and finely grate the garlic and ginger. Peel and coarsly grate the carrot.

photo

2 Boil quinoa

Place the dry quinoa in a bowl and cover with warm water. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

photo

3 Fry mushrooms

Meanwhile, heat a large pan over a high heat with a drizzle of vegetable oil. Once hot, add the mushrooms and fry with a pinch of salt for 7-8 min until the moisture has evaporated and the mushrooms are well browned and starting to crisp.

photo

4 Season mushrooms

Add the garlic, ginger ,soy sauce, brown sugar, gochujang paste (spicy!) and black pepper to the mushrooms. Reduce the heat to low and cook for a final 2 min. Transfer to a bowl and cover to keep warm until serving.

photo

5 Prep spinach

Meanwhile, boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze. Mix the sesame oil and sesame seeds with the squeezed spinach. Season with a pinch of salt.

photo

6 Fry eggs and assemble

Return the pan to a medium heat with a drizzle of oil. Crack the eggs into the pan and fry for 2-4 min (for a set egg yolk, cover the pan with a lid). Season with a pinch of salt. Divide the quinoa among shallow bowls. Top with the bibimbap mushrooms, grated carrot, sesame spinach and fried eggs. Garnish with a pinch of chilli flakes (spicy!).

Tips for fussy eaters

Reserve some of the mushrooms and spinach and season them with a pinch of salt only. Serve with rice and a fried or boiled egg.

Pro tip

Don't rush the frying of the mushrooms. Well browned, crispy mushrooms are delicious!

Ingredients

Number of people

Mushroom bibimbap

Shiitake mushroom 200 Grams
Oyster mushroom 300 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Vegetable oil 3 Tbsp
Salt 0.5 Tsp
Soy sauce 20 ML
Brown sugar 5 Grams
Gochujang chilli paste 10 Grams
Black pepper 0.5 Tsp

Quinoa

White quinoa 100 Grams
Water 250 ML
Salt 0.5 Tsp

Extras

Carrot 2 Pieces
Baby spinach 125 Grams
Sesame oil 15 ML
Sesame seeds 10 Grams
Eggs 2 Pieces
Salt 0.5 Tsp
Chilli flakes 2 Grams
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