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Spring Quinoa Bibimbap with Asparagus, Fiddleheads, Fava Bean and Ramps


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1 cup quinoa, rinsed
1 3/4 cup water or broth
3 teaspoons oil
3 ramps, sliced thinly (or 3 cloves garlic, chopped)
1 1/2 teaspoon sesame oil
1 1/2 teaspoon toasted sesame seeds
1/2 pound asparagus, thinly sliced
1/2 pound fiddleheads, well rinsed
2 packed cups spinach, coarsely chopped
1 cup fava beans, shelled
1 cup bean sprouts
1 cup carrot, julienned
4 eggs
1/4 cup gochujang sauce



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