Ingredients Grains Quinoa Quinoa Egg Bowl with Pecorino 5.0 (3) 3 Reviews 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 By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on March 1, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 Ingredients 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 Directions 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. © John Kernick Rate it Print