© John Kernick
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

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. Slideshow: More Quinoa Recipes

How to Make It

Step 1    

In a medium bowl, whisk the lemon juice, garlic and 3/4 teaspoon salt. Whisk in the olive oil and 3 ounces shredded cheese.


Step 2    

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.


Step 3    

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.


Step 4    

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.

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