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Today I’m sharing my take on a dish I grew up eating and bringing you this Healthy Quinoa Bibimbap recipe!
When I go out to eat Korean food with my family, my options are fairly limited. My safe go to, however, is bibimbap (비빔밥) which translates roughly to “mixed rice”. It’s a dish typically served in a hot stone bowl, with a rice base and lots of seasoned veggies to top. You add your spicy red sauce, and mix! Typically, it’s served with meat and a fried egg, but you can order it without both, and add tofu as a protein source instead. Any Korean restaurant should have it on the menu and it’s a delicious, filling and flavourful option.
Unfortunately, a few years ago I found out I was allergic to gluten, and while the dish itself is gluten-free friendly, the sauce isn’t always gluten-free. You can read more about that in my gochujang post. Rice is also gluten-free, but I recently had a version of bibimbap at Bonberi Bodega here in NYC, and instead of rice, the base was quinoa. Genius. So this is a spin on a classic Korean dish, plus a homemade gluten-free sauce to top. In addition to being gluten-free, I can guarantee that my sauce is much healthier than conventional bibimbap sauces, too. No preservatives, no stabilizers, no oils, no refined sugars, only the good stuff (and lots of spice).
Finally, I wanted to share that although typically, the veggies are seasoned with sesame oil (a very Korean seasoning), you can easily make this dish 100% oil free by instead, seasoning the veggies with a little garlic, salt and/or coconut aminos. I’ll provide both options in the recipe below. Most of the flavour really comes from the bibimbap sauce anyway, so I often skip the sesame oil myself! This recipe is very easy (as you’ll see in the recipe card), and easily meal-prep friendly, if you want to have all the ingredients ready on hand!
2 tbsp tamari, coconut aminos or other gluten-free soy sauce alternative
2 tbsp sweetener of choice (I use coconut nectar)
2 tsp minced or grated garlic
2 tsp rice vinegar
handful of sesame seeds
water as needed to thin
1–2 tsp toasted sesame oil (optional)
Begin by preparing your veggies. Steam spinach, carrots, zucchini and beansprouts, strain and toss with a little toasted sesame oil for a traditional result OR water sauté with a little garlic and soy sauce alternative or salt for oil-free. Sauté your mushrooms with a little bit of soy sauce alternative of choice until cooked through.
Prepare sauce by whisking together all ingredients until smooth. Easy peasy!
To serve, add quinoa to a bowl and top with your seasoned veggies. For garnish, you can add spring onion, seaweed strips, and extra sesame seeds as desired.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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