Korean Bibimbap

Prep: Wash and dry the produce. Roughly chop the spinach. Cut off the bottom inch of the woody parts of the asparagus; discard. Chop the rest of the asparagus spears into 1 inch pieces. Thinly slice the green onions and discard bulbs. Rinse the quinoa over a fine mesh strainer.

Add quinoa and 2 cups water to a small pot. Bring to a boil, reduce heat to low, then cover and simmer until quinoa is cooked through, about 15 minutes. Remove from heat, fluff with fork and set aside.

To blanch the asparagus, bring a large pot of water to a rolling boil. Add the asparagus pieces, and cook for 3 minutes. Remove the asparagus with a slotted spoon into a bowl and run under cold water to stop the cooking, about 30 seconds.

To make the dressing, whisk together the sauce mix of rice vinegar, tamari, and sesame oil in a small bowl. Add the gochujang chili paste and whisk until a smooth consistency is formed, about 1 minute.

To serve, assemble each bowl with quinoa, spinach, fava beans, asparagus, edamame, green onions, carrots, and mung bean sprouts. Top with sesame seeds and gochujang sauce. Enjoy!