- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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.
Ingredient:
- 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
