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Spring Quinoa Bibimbap with Asparagus, Fiddleheads, Fava Bean and Ramps

Closet Cooking
  • 50 minutes
  • Serves 4

INGREDIENTS

1/2 lb

Asparagus

1 cup

Bean sprouts

1 cup

Carrot

1 cup

Fava beans

3

Ramps

2

packed cups Spinach

4

Eggs

1 3/4 cups

Water or broth

1/4 cup

Gochujang sauce

1 cup

Quinoa

1 1/2 tsp

Sesame seeds, toasted

3 tsp

Oil

1 1/2 tsp

Sesame oil

1/2 pound fiddleheads, well rinsed