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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 

Melissa Clark
March 2017

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Read the full recipe after the video.

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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