Quinoa Bibimbop Bowls

• 1 1/2 cups water
• 1 cup uncooked quinoa, rinsed and drained
• 1/4 teaspoon kosher salt
• 1/2 cup rice vinegar
• 1 large carrot, cut into 3-in. julienne strips
• 1 cup thinly vertically sliced red onion
• 4 radishes, very thinly sliced
• 1 (8-oz.) pkg. microwave-in-bag haricots verts (French green beans)
• 3 tablespoons reduced-sodium soy sauce, divided
• 1 tablespoon olive oil, divided
• 6 garlic cloves, minced
• 1 medium jalapeno, minced
• 12 ounces 90% lean ground sirloin
• 1 tablespoon light brown sugar
• 4 large eggs

1. Bring 1 1/2 cups water and quinoa to a boil in a small saucepan. Cover, reduce heat, and simmer for 12 minutes. Fluff quinoa with a fork. Stir in salt.
2. Bring rice vinegar to a boil in a small saucepan. Add carrot; cook 1 minute. Remove from heat; stir in onion and radishes. Cover; let stand 10 minutes. Drain.
3. Heat beans according to package directions. Combine beans, 1 1/2 teaspoons soy sauce, and 1 teaspoon oil in a bowl, and toss to coat.
4. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add garlic and jalapeno; saute 1 minute. Add beef; cook 5 minutes, stirring to crumble. Stir in remaining 2 1/2 tablespoons soy sauce and sugar; cook 1 minute. Place beef mixture in a bowl.
5. Return pan to medium-high heat. Crack eggs into pan; cook 2 minutes. Cover and cook 1 1/2 minutes. Spoon 2/3 cup quinoa into each of 4 bowls; top each with 1/3 cup beef mixture, 1/2 cup carrot mixture, 1/4 cup beans, and 1 egg.

water, quinoa, kosher salt, rice vinegar, carrot, red onion, microwavein, soy sauce, olive oil, garlic, ground sirloin, light brown sugar, eggs

Taken from www.myrecipes.com/recipe/quinoa-bibimbop-bowls (may not work)