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Lamb + Quinoa Bibimbap

I Quit Sugar 8-Week Program recipe - Pulled Pork Bibimbap
Photo by: Ella Brodie-Reed
  • 1 with leftovers servings
  • Prep - 10 mins
    Cooking - 5 mins
  • Total - 15 mins
I Quit Sugar 8-Week Program recipe - Pulled Pork Bibimbap
Photo by: Ella Brodie-Reed

This Korean-inspired Quinoa Bibimbap is a tasty dinner idea to use up leftover veggies and meat.  

Servings: 1 with leftovers
Preparation: 10 mins
Cooking: 5 mins

Tags: , , , , ,

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.