Quinoa Egg Bowl with Pecorino

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.

Nutrition Information

137 Calories

16g Carbohydrates

20g Protein

741mg Potassium

2g Fiber

3g Sugar

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