Quinoa Egg Bowl with Pecorino
Description
Cookbook author Melissa Clark takes inspiration from Caesar salad in this quinoa bowl, which includes a soft runny egg and a lemony, cheese-spiked dressing. It’s one of the best grain bowls we’ve ever had.
Ingreadient :
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- Kosher salt
- Coarsely ground black pepper
- 3/4 cup extra-virgin olive oil
- 3 ounces Pecorino Toscano or Manchego cheese, coarsely shredded, plus more for garnish
- 1 1/2 cups quinoa, rinsed and drained well
- One 1-pound bunch of mustard greens, Swiss chard or kale, stems and ribs removed, leaves chopped
- 1/2 pound sugar snap peas, trimmed
- 4 soft-cooked eggs, peeled and sliced
- Sliced radishes, for garnish
Direction :
- In a medium bowl, whisk the lemon juice, garlic and 3/4 teaspoon salt. Whisk in the olive oil and 3 ounces shredded cheese.
- Bring a pot of salted water to a boil; whisk in the quinoa and boil until tender, 12 to 15 minutes. Drain and keep warm.
- Meanwhile, set a steamer basket in a saucepan with 1 inch of water and bring to a boil. Add the greens, cover and steam until crisp-tender, 5 minutes. Transfer to a bowl. Add the sugar snap peas to the steamer and cook, covered, until crisp-tender, about 2 minutes. Transfer to the bowl with the greens.
- Divide the warm quinoa among bowls. Arrange the greens, snap peas and eggs on top. Drizzle each bowl with the dressing, sprinkle with cheese, pepper and radishes and serve.
