Thursday, December 1, 2016

Quinoa Bibimbop Bowls

So before I start on what is a really good meal, I have a pet peeve.
What is it with Cooking Light giving out portion sizes like 12 oz ground beef.  What store sells ground beef in less than 1 pound packages?  And really, why am I going to do with 4 oz.  Yes, I can put it in the freezer where it will fall between a freezer burnt bag of open peas, and that 2oz of sausage I put in there from another recipe, only to never be seen again.  OK, rant over.

So I found this recipe either in the Cooking Light that is in the bed or the Cooking Light that is on the coffee table.  Either way, I dog-eared the page, and remembered there may be a recipe in there that I was interested in.  D and I were lazy about making a grocery list on Saturday, which meant I had about 5 hours to make one on Sunday while he was at work.  This recipe got added on, as I made the list both on the couch and right before taking a nap.

So we had this last night.  We had decided against frozen green beans because we didn't see why they were needed. D figured it out last was because cooking fresh ones involves another pot (versus the microwave), and a lot of bowls were already used. Still fresh green beans are a keeper.

The taste was very good.  I'm reading now about the heat from the jalapeno... I must not have taste buds.  There was heat to the dish?    I loved the egg yolk over everything.

Definitely would have again.  (I did do the dishes).  For lunch I had it sans egg.  It was still tasty. I forgot to bring Asian Hot Sauce to add.

Quinoa Bibimbop Bowls

Photo by ALB (with and without the egg)

Bibimbop is a Korean dish that means "mixed rice." For this version, we took a hearty grain like quinoa and served it with crunchy vegetables and a fried egg. Jalapeño seeds add heat to the spicy-sweet beef mixture; remove the seeds and membranes before mincing for sensitive palates. Let the family build their own bowls, so this way, everyone's happy.

Yield: Serves 4

1 1/2 cups water
1 cup uncooked quinoa, rinsed and drained
1/4 teaspoon kosher salt
1/2 cup rice vinegar
1 large carrot, cut into 3-in. julienne strips
1 cup thinly vertically sliced red onion
4 radishes, very thinly sliced
1 (8-oz.) pkg. microwave-in-bag haricots verts (French green beans) (used fresh green beans)
3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon olive oil, divided (used 1tsp)
6 garlic cloves, minced
1 medium jalapeño, minced
12 ounces 90% lean ground sirloin (used 1lb)
1 tablespoon light brown sugar
4 large eggs

1. Bring 1 1/2 cups water and quinoa to a boil in a small saucepan. Cover, reduce heat, and simmer for 12 minutes. Fluff quinoa with a fork. Stir in salt.

2. Bring rice vinegar to a boil in a small saucepan. Add carrot; cook 1 minute. Remove from heat; stir in onion and radishes. Cover; let stand 10 minutes. Drain.

3. Heat beans according to package directions. Combine beans, 1 1/2 teaspoons soy sauce, and 1 teaspoon oil in a bowl, and toss to coat.

4. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add garlic and jalapeño; sauté 1 minute. Add beef; cook 5 minutes, stirring to crumble. Stir in remaining 2 1/2 tablespoons soy sauce and sugar; cook 1 minute. Place beef mixture in a bowl.

5. Return pan to medium-high heat. Crack eggs into pan; cook 2 minutes. Cover and cook 1 1/2 minutes. Spoon 2/3 cup quinoa into each of 4 bowls; top each with 1/3 cup beef mixture, 1/2 cup carrot mixture, 1/4 cup beans, and 1 egg.

Nutritional Information
Calories: 472; Fat: 19.5 g; Sat fat: 5.8 g; Mono fat: 8.7 g; Poly fat: 3.1 g; Protein: 32 g; Carbohydrate: 42 g; Fiber: 6 g; Cholesterol: 241 mg; Iron: 6 mg; Sodium: 670 mg; Calcium: 106 mg; Sugars: 10 g; Est. Added Sugars: 3 g

12 Smart Points (with my additions/subtractions)

Cooking Light, SEPTEMBER 2016

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