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

Name: Spring Quinoa Bibimbap with Asparagus, Fiddleheads, Fava Bean and Ramps
Ingredients: 1 cup quinoa, rinsed; 1 3/4 cup water or broth; 3 teaspoons oil; 3 ramps, sliced thinly (or 3 cloves garlic, chopped); 1 1/2 teaspoon sesame oil; 1 1/2 teaspoon toasted sesame seeds; 1/2 pound asparagus, thinly sliced; 1/2 pound fiddleheads, well rinsed; 2 packed cups spinach, coarsely chopped; 1 cup fava beans, shelled; 1 cup bean sprouts; 1 cup carrot, julienned; 4 eggs; 1/4 cup gochujang sauce

Spring Quinoa Bibimbap with Asparagus, Fiddleheads, Fava Bean and Ramps was pinched from <a href="http://www.closetcooking.com/2013/05/spring-quinoa-bibimbap-with-asparagus.html" target="_blank">www.closetcooking.com.</a>

"All of springs best bounty collected into a bowl of quinoa bibimbap along with a fried egg and a spicy chili sauce...."

INGREDIENTS

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1 cup quinoa, rinsed

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1 3/4 cup water or broth

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3 teaspoons oil

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3 ramps, sliced thinly (or 3 cloves garlic, chopped)

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1 1/2 teaspoon sesame oil

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1 1/2 teaspoon toasted sesame seeds

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1/2 pound asparagus, thinly sliced

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1/2 pound fiddleheads, well rinsed

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2 packed cups spinach, coarsely chopped

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1 cup fava beans, shelled

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1 cup bean sprouts

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1 cup carrot, julienned

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4 eggs

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1/4 cup gochujang sauce

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