Beef Bibimbap

Place quinoa and salted water in a small saucepan. Bring to the boil, reduce to a simmer, cover and cook for 7 minutes.

Add zucchini to quinoa, cook for 30 seconds. Drain and stir through spinach.

Meanwhile, place egg(s) in a small saucepan of cold water and bring to boil, then simmer for exactly 3 minutes. Remove egg(s) from pot and run under cold water for 30 seconds, peel and cut in half.

Preheat a grill pan. Rub beef with oil (if in your ingredients) and paprika and season with salt and pepper (if you are trying to loose weight skip the oil.) Cook for 3 minutes on one side, turn and cook for a further 2 minutes. Remove from the heat, cover loosely with foil, and rest for 5 minutes before slicing thinly.

To assemble bowl, place quinoa in first, add vegetables, beef and top with egg(s) and season with salt and pepper. Drizzle with soy sauce and garnish with chilli and coriander to serve.

Energy 1579.47kj Calories 377.25cal Protein 29.44g Fibre 10.86g Fat 11.77g Saturated Fat 3.04g Carbs 32.9g Sugar