Ingredients

2 cups cooked quinoa
1 tablespoon canola oil, for cooking
Fresh mint, garnish
Spicy microgreens, garnish

Quick Spicy Peanut Sauce:

1/3 cup creamy peanut butter
1/3 cup hot water
1 tablespoon soy sauce
1 tablespoon sriracha chili sauce
1 teaspoon sesame oil

Quick Pickled Veggies:

½ cucumber, seeded and sliced
½ cup shredded carrots
¼ red onion, sliced thin
½ green pepper, sliced thin
½ cup purple cabbage
¼ cup apple cider vinegar
½ teaspoon kosher salt
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Bibimbap Veggie Burgers
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Directions

Serves: 4
Cook Time: 45 minutes

1) Cook quinoa according to package. Once cooked, fluff quinoa with a fork and let it cool to room temperature.

2) For pickled veggies, slice veggies into thin strips or half-coins and add to a bowl with apple cider vinegar and salt. Stir together and let sit for at least 15 minutes.

3) Stir together peanut sauce ingredients in a small bowl. Adjust seasoning of sauce to your liking. Add more soy if you want it saltier or more sriracha for a more spicy version.

4) Cook Dr. Praeger’s Bibimbap Veggie Burgers in a skillet over medium heat with a drizzle of canola oil to prevent sticking. Cook for 4-5 minutes per side until veggie burgers are browned and cooked through.

5) To make a bowl, add about ½ cup of cooked quinoa to a large bowl. Top with a few big spoonfuls of the quick pickled veggies and a chopped up Bibimbap Veggie Burger. Top with fresh mint, microgreens, and spoonfuls of the spicy peanut sauce.