Ingredients
- 1 teaspoon coconut oil.
- 1 egg.
- 1 serve leftover Slow-Cooked Lamb, defrosted and reheated.
- 1 small (100g) carrot, peeled and cut into matchsticks.
- 1/2 cup Cooked Quinoa, defrosted and heated through.
- 1/2 cup coriander leaves, chopped roughly.
- 2 spring onions, or 1/4 small red onion, finely sliced.
- 1/2 lime, juiced.
- 2 tablespoons full-fat mayonnaise.
Quick-Pickled Cucumber
- 1 small (100g) cucumber, peeled into ribbons.
- 1 tablespoon apple cider vinegar.
- 1/4 teaspoon sea salt.
- pinch of chilli flakes.
Directions
- 1. To make the Quick-Pickled Cucumber: combine the cucumber, vinegar, sea salt and chilli into a small bowl. Toss to combine. Allow to sit while making the rest of your meal.
2. Add oil to a frying pan over medium heat. Crack in egg and cook for 5 minutes until crispy.
3. Meanwhile, assemble your bibimbap. Place half of the leftover Slow-Cooked Lamb, carrot sticks, coriander leaves, spring onions, cucumber and all the quinoa around a bowl. Place the other half of the ingredients into a container for lunch tomorrow. Top bibimbap with fried egg.
4. Squeeze lime juice over the top of tonight's bibimbap and serve with the mayonnaise.
Note
Note: If you don't have any Slow-Cooked Lamb leftover replace with 1/4 shredded store-bought barbeque chicken.
This Korean-inspired Quinoa Bibimbap is a tasty dinner idea to use up leftover veggies and meat.
Ingredients
- 1 teaspoon coconut oil.
- 1 egg.
- 1 serve leftover Slow-Cooked Lamb, defrosted and reheated.
- 1 small (100g) carrot, peeled and cut into matchsticks.
- 1/2 cup Cooked Quinoa, defrosted and heated through.
- 1/2 cup coriander leaves, chopped roughly.
- 2 spring onions, or 1/4 small red onion, finely sliced.
- 1/2 lime, juiced.
- 2 tablespoons full-fat mayonnaise.
Quick-Pickled Cucumber
- 1 small (100g) cucumber, peeled into ribbons.
- 1 tablespoon apple cider vinegar.
- 1/4 teaspoon sea salt.
- pinch of chilli flakes.
Directions
- 1. To make the Quick-Pickled Cucumber: combine the cucumber, vinegar, sea salt and chilli into a small bowl. Toss to combine. Allow to sit while making the rest of your meal.
2. Add oil to a frying pan over medium heat. Crack in egg and cook for 5 minutes until crispy.
3. Meanwhile, assemble your bibimbap. Place half of the leftover Slow-Cooked Lamb, carrot sticks, coriander leaves, spring onions, cucumber and all the quinoa around a bowl. Place the other half of the ingredients into a container for lunch tomorrow. Top bibimbap with fried egg.
4. Squeeze lime juice over the top of tonight's bibimbap and serve with the mayonnaise.
Note
Note: If you don't have any Slow-Cooked Lamb leftover replace with 1/4 shredded store-bought barbeque chicken.