- 4
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
Preparation
Step 1
Step 1
In a medium bowl, whisk the lemon juice, garlic and 3/4 teaspoon salt. Whisk in the olive oil and 3 ounces shredded cheese.
Step 2
Bring a pot of salted water to a boil; whisk in the quinoa and boil until tender, 12 to 15 minutes. Drain and keep warm.
Step 3
Meanwhile, set a steamer basket in a saucepan with 1 inch
of water and bring to a boil. Add the greens, cover and steam until crisp-tender, 5 minutes. Transfer to a bowl. Add the sugar snap peas to the steamer and cook, covered, until crisp-tender, about 2 minutes. Transfer to the bowl with the greens.
Step 4
Divide the warm quinoa among bowls. Arrange the greens, snap peas and eggs on top. Drizzle each bowl with the dressing, sprinkle with cheese, pepper and radishes and serve.