This Korean-inspired lunch taste just 5 minutes to whip up, plus it's loaded with flavour and protein.
Note: If you don't have any Slow-Cooked Lamb leftover replace with 1/4 shredded store-bought barbeque chicken.
Lamb + Quinoa Bibimbap
1 (with leftovers)
1 teaspoon coconut oil
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
2spring onions, or 1/4 small red onion, finely sliced
2 tablespoons full-fat mayonnaise
1 small(100g) cucumber, peeled into ribbons
1 tablespoon apple cider vinegar
1/4 teaspoon sea salt
- pinch of chilli flakes
- 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.
Add oil to a frying pan over medium heat. Crack in egg and cook for 5 minutes until crispy.
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.
Squeeze lime juice over the top of tonight's bibimbap and serve with the mayonnaise.
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