30 minutes
A nutritious and flavorful bowl packed with quinoa, fresh greens, sugar snap peas, and a zesty lemon dressing, topped with soft-cooked eggs and garnished with radishes.
tablespoons
each
teaspoons
Pecorino Toscano Cheese
0 oz
cups
Mustard Greens
cups
Sugar Snap Peas
0 oz
Soft-Cooked Eggs
each
to taste
Radishes
as needed
1. Prepare the Dressing
In a medium bowl, whisk together the fresh lemon juice, grated garlic, and kosher salt until well combined. Gradually whisk in the extra-virgin olive oil to create an emulsion. Stir in the grated Pecorino Toscano cheese and set aside.
2. Cook the Quinoa
Rinse the quinoa and cook it in a large pot of boiling water, then reduce heat and let it simmer for 12 to 18 minutes until tender. Drain and set aside.
3. Steam the Greens and Sugar Snap Peas
Steam the chopped greens in a steamer basket over simmering water until tender but still vibrant, about 5 to 10 minutes. Steam the sugar snap peas until crisp-tender, about 3 minutes.
4. Assemble and Serve
In serving bowls, layer the cooked quinoa, steamed greens, and sugar snap peas. Add sliced soft-cooked eggs if desired, drizzle with dressing, and garnish with additional cheese, black pepper, and radish slices.
Cook your quinoa in chicken or vegetable broth for added depth and umami.
Use a 1:2 ratio of quinoa to liquid and let it sit covered after cooking for fluffy quinoa.
Bind the flavors with a drizzle of sriracha mayo, tahini dressing, or balsamic reduction.
Always rinse your quinoa thoroughly before cooking to remove saponins, which can cause bitterness.
Layer flavors with lemon or lime juice, or a dash of soy sauce for brightness and depth.
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