Recipes
Quinoa Egg Bowl with Pecorino
- Banana Bread
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.
Ingredients
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2 tablespoons fresh lemon juice
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3 garlic cloves, minced
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Kosher salt
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Coarsely ground black pepper
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3/4 cup extra-virgin olive oil
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3 ounces Pecorino Toscano or Manchego cheese, coarsely shredded, plus more for garnish
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1 1/2 cups quinoa, rinsed and drained well
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One 1-pound bunch of mustard greens, Swiss chard or kale, stems and ribs removed, leaves chopped
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1/2 pound sugar snap peas, trimmed
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4 soft-cooked eggs, peeled and sliced
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Sliced radishes, for garnish
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