Roasted Butternut Squash and Swiss Chard Quinoa Bibimbap  from Closet Cooking

A bibimbap made with quinoa instead of rice and topped with gochugaru roasted butternut squash, black beans, steamed swiss chard, sauteed shiitake mushrooms, shredded cucumber and carrots and a fried egg along with a healthy does of hot sauce.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
  • 1 tablespoon oil
  • 1 tablespoon gochugaru
  • 2 cups butternut squash, peeled, seeded and cut into 1/2 inch cubes
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 bunch swiss chard, sliced
  • 1 tablespoon sesame oil
  • 4 ounces shiitake, sliced
  • 4 eggs
  • 1 cup black beans
  • 1/2 cup cucumber, shredded
  • 1/2 cup carrot, shredded
  • toasted sesame seeds to taste
  • toasted seaweed powder to taste
  • green onions to taste
  • gochujang sauce to taste
  1. Mix the gochujang and the oil, toss with the butternut squash, place in a single layer on a baking pan and bake in a preheated 350F oven until tender, about 30-40 minutes.
  2. Meanwhile bring the water and quinoa to a boil, reduce the heat and simmer until the water is absorbed and the quinoa is tender then remove from heat and cover with lid.
  3. Steam the swiss chard.
  4. Heat the oil in a pan over medium heat, add the shiitake mushrooms, saute until slightly caramelized, about 7-10 minutes and set aside.
  5. When the butternut squash is ready, fry the eggs.
  6. Assemble bibimbap, garnish with toasted sesame seeds, toasted seaweed powder, green onions to taste and gochujang sauce.