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Healthy Quinoa Bibimbap + Gluten Free Sauce (vegan, oil-free)


  • Author: Remy
  • Yield: 2 servings 1x

Description

A healthy, gluten-free bibimbap with a base of quinoa and a gluten-free sauce!


Ingredients

Scale
  • 2 serving of cooked quinoa
  • 2 cups of spinach
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced zucchini
  • 1 cup soybean beansprouts
  • 12 cups mushrooms of choice (I love using shimeji mushrooms or shiitake)
  • additional veggies as desired
  • toasted sesame oil or garlic to season

Sauce

  • 1/4 cup gluten-free gochujang
  • 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
  • 12 tsp toasted sesame oil (optional)

Instructions

  • 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.