Zesty Kimchi Quinoa Bibimbap with Grilled Lime-Ginger Salmon

Ingredients

• 1 cups quinoa, rinsed
• 4 ounces kimchi, chopped
• 4 fillets salmon, skinless
• 2 tablespoons olive oil
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon ginger, grated
• 2 cups spinach, fresh
• 1 cup carrots, julienned
• 4 eggs, large
• 2 teaspoons gochujang
• 1 tablespoon soy sauce, low-sodium
• 1 teaspoon sesame oil

Method

1. 01
   Cook the quinoa according to package instructions. Set aside and keep warm.
2. 02
   In a small bowl, mix lime juice, grated ginger, 1 tablespoon olive oil, and a pinch of salt. Rub the mixture over the salmon fillets.
3. 03
   Preheat a grill or grill pan over medium-high heat. Grill the salmon fillets for 4-5 minutes on each side until just cooked through. Remove and set aside.
4. 04
   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add spinach and sauté until wilted, about 2 minutes. Remove and set aside.
5. 05
   In the same skillet, add julienned carrots and sauté for 3-4 minutes until tender-crisp. Remove and set aside.
6. 06
   Fill a small saucepan with water and bring to a boil. Gently add eggs and boil for 7 minutes for a slightly jammy yolk. Transfer to an ice bath to cool, then peel.
7. 07
   In a small bowl, mix gochujang, soy sauce, and sesame oil to create the sauce.
8. 08
   To assemble, divide cooked quinoa among four bowls. Top with spinach, carrots, chopped kimchi, and a salmon fillet. Slice the eggs in half and place on top.
9. 09
   Drizzle gochujang sauce over the bowls. Serve immediately.