Korean Quinoa Bibimbap
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian take on Korean bibimbap with fluffy quinoa, steamed vegetables, and a fried egg. Served with spicy sriracha, this wholesome grain bowl offers fresh flavors and satisfying texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 748mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 393mg
- Calcium
- 63mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 748MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.