Description
These Bulgogi Bowls with Quinoa and Roasted Broccoli are a delicious and nutritious meal option that combines flavorful marinated meat with hearty quinoa and roasted broccoli. The bowls are topped with green onions, sesame seeds, and a touch of honey for a perfect balance of flavors.
Ingredients
Units
Scale
Ingredients for Bulgogi Bowls:
- 1 cup dry quinoa
- Toasted sesame oil
- Kosher salt and black pepper
- 1 pound broccoli
- 2 teaspoons grapeseed or olive oil
- 1 recipe chicken bulgogi or beef bulgogi marinade reserved
- Green onions, sesame seeds, and honey for serving
Instructions
- Rinse Quinoa: Rinse quinoa with cold water in a fine-mesh strainer; drain.
- Cook Quinoa: Add quinoa and 2 cups water to a saucepan over medium-high heat; bring to a boil, then decrease heat to medium-low and simmer for 10–15 minutes until all water is absorbed. Fluff with a fork and season with sesame oil, salt, and pepper.
- Roast Broccoli: Preheat oven to 425ºF (218ºC). Toss broccoli with oil, salt, and roast on a lined baking sheet for 20–25 minutes until tender and charred.
- Prepare Bulgogi: Cook bulgogi according to recipe instructions and reduce marinade in a saucepan until thickened. Toss cooked meat with the reduced sauce.
- Assemble Bowls: Divide quinoa into serving bowls, top with roasted broccoli and bulgogi. Garnish with scallions, sesame seeds, and a drizzle of honey.
Notes
- Already have some cooked grains on hand? You’ll need about 3 cups cooked grains for this recipe!
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 30mg
