Description
These Healthy Bulgogi Bowls with Quinoa combine juicy marinated meat with roasted broccoli and fluffy quinoa for a colorful and tasty meal, ideal for impressing guests or enjoying at home.
Ingredients
Scale
- 1 cup dry quinoa, rinsed and drained
- 2 cups water
- 1 tsp toasted sesame oil
- Kosher salt and black pepper
- 1 pound broccoli, cut into quarters
- 2 tsp grapeseed or olive oil
- 1 recipe chicken bulgogi or beef bulgogi
- Green onions, sliced for topping
- Sesame seeds for garnish
- Honey for drizzling
Instructions
- Rinse quinoa in a fine-mesh strainer and drain thoroughly.
- Combine rinsed quinoa and 2 cups of water in a saucepan and bring to a boil.
- Reduce heat to medium-low and let quinoa simmer for 10-15 minutes until water is absorbed.
- Remove from heat, cover, and let it steam for an additional 5 minutes, then fluff with a fork and season with sesame oil, salt, and pepper.
- Preheat oven to 425°F (218°C) and prepare broccoli by cutting into quarters.
- Toss broccoli with grapeseed oil and season lightly with salt. Roast for 20-25 minutes until edges are crispy.
- Cook bulgogi according to your preferred recipe, reserving marinade if applicable.
- Thicken the reserved marinade by boiling it in a saucepan for about 3 minutes.
- Toss cooked bulgogi in the thickened sauce. Serve in bowls with quinoa, roasted broccoli, green onions, sesame seeds, and honey.
Notes
Store leftovers in an airtight container at room temperature for up to 2 hours or refrigerate for up to 3 days.
For freezing, portion the bowls in individual containers and store for up to 3 months.
Experiment with seasonal veggies for added nutrition and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg