Quinoa Bibimbap | Recipes | Roland Foods

Ingredients

• 1 12 ounce box Roland® Organic Tri-Color Quinoa
• 2 cup Roland® Bean Sprouts
• 1 cup Roland® Sliced Bamboo Shoots
• 1 cup daikon radish, julienned
• 1/4 cup green onions, slices
• 10 cups spinach leaves
• 4 tablespoons Roland® Toasted Sesame Oil
• 2 tablespoons Roland® Soy Sauce
• 2 tablespoons Roland® Seasoned Rice Wine Vinegar
• 1 tablespoon fresh ginger, grated
• 3 tablespoons honey
• 3 tablespoons Roland® Doenjang Paste
• 1/2 cup Roland® Simple Gochujang Sauce
• 1/2 cup Roland® Gochujang (get the Gochujang on Amazon )
• 2 tablespoons Roland® Toasted Sesame Oil
• 1 tablespoon sugar
• 1-2 tablespoons water, depending on desired consistency
• 1 tablespoon Roland® Roasted White Sesame Seeds
• 1 tablespoon Roland® Apple Cider Vinegar
• 1/2 teaspoon garlic, minced
• Cook Roland® Organic Tri-Color Quinoa according to package instructions
• In a large skillet, over medium heat, add 1 tablespoon sesame oil and 1 tablespoon doenjang paste. Add spinach to skillet, and cook until wilted
• In a large bowl, combine cooked tri-color quinoa, bean sprouts, sliced bamboo shoots, daikon radish, carrots, green onions and cooked, seasoned spinach
• In a small bowl, prepare the vinaigrette, by whisking together the remaining sesame oil, doenjang paste, soy sauce, seasoned rice wine vinegar, ginger and honey until they emulsify
• Add the doenjang vinaigrette to quinoa mixture and toss until well coated
• Drizzle Roland Simple Gochujang Sauce over quinoa mixture and serve
• Combine all ingredients in a small mixing bowl
• Stir well until combined
• Adjust seasoning to taste