Ingredients

The following ingredients have 4 Servings
  • 1 cup dry quinoa (rinsed)
  • 1 tablespoon grapeseed oil
  • 1 bunch asparagus (trimmed)
  • 3-4 small turnips (peeled and cut into 1/4 inch pieces)
  • 2 cups sugar snap peas
  • 1 cup English peas (blanched if fresh or thawed if frozen)
  • 3 radishes (thinly sliced)
  • 1 bunch of cilantro (roughly chopped)
  • 1/4 cup sesame seeds
  • 4 fried eggs (optional)
  • 1/4 cup rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons white miso
  • 2 tablespoons water
  • 2 tablespoons tahini
  • 1 tablespoon honey
  • 1 tablespoon freshly grated ginger
  • 1/2 tablespoon soy sauce
  • 1 clove garlic (minced)
  • 1/4 teaspoon crushed red pepper flakes

Instruction

  • In a large saucepan, bring two cups of water and one cup of quinoa to a boil. Reduce the heat, cover and simmer until the quinoa is fully cooked and has absorbed all the water, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes; fluff the quinoa with a fork and set aside.
  • Preheat the oven to 400ºF.
  • Toss the asparagus, turnips and snap peas with the oil and place them on a rimmed baking sheet. Roast in the oven until the vegetables are lightly browned and tender, 15-20 minutes, stirring halfway through the cooking time.
  • While veggies roast, prepare the sauce. With an immersion blender or small food processor, blend all of the ingredients until smooth. Taste and adjust seasonings if needed.
  • To assemble, divide the quinoa between four bowls. Top each bowl with the roasted veggies, peas, radishes, sesame seeds and cilantro. Drizzle with the dressing and top each bowl with a fried egg.