Fluffy quinoa provides the spine, but vegetables star in this healthy and super-delicious dish: Cauliflower for crunch, arugula for its peppery bite; with juicy ripe tomatoes and lime combining with egg yolks to make a lush dressing.
Make sure you buy plain quinoa—not the flavored stuff.
Total time: 45 minutes
8 tablespoons olive oil
½ cup sliced (⅓ inch) carrot
1 garlic clove, minced
¾ cup water
¾ cup quinoa
2 teaspoons sesame seeds
Coarse kosher salt and freshly ground black pepper
4 large egg yolks
2 tablespoons soy sauce
2 teaspoons Sriracha
2 cups bite-sized cauliflower florets
½ teaspoon ground coriander
½ teaspoon ground cumin
1 tablespoon red wine vinegar
2 leaves bok choy
2 ripe tomatoes
1 handful baby arugula
Juice of 2 limes
4 Pickled Eggs
1. Heat 1 tablespoon of the olive oil in a small saucepan over medium-high heat. Add the carrot and garlic and cook until fragrant, about 1 minute. Pour in the water and bring it to a boil. Stir in ½ cup of the quinoa, stir, turn the heat down to low, cover, and cook until the water is absorbed, about 15 minutes. Turn off the heat and let the quinoa sit for 5 minutes, then scrape it out into a large bowl.
2. Put the remaining ¼ cup quinoa and the sesame seeds into a small cast-iron skillet and toast over low heat, stirring often, until golden and fragrant, about 15 minutes. Pour the toasted quinoa into a bowl and season with salt and pepper.
3. Put the yolks into 4 small bowls or cups. Mix the soy sauce, Sriracha, and ½ teaspoon salt. Spoon over the yolks, dividing it evenly. Leave the yolks on the counter while you finish the dish.
4. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat. Add the cauliflower and sear until it’s browned and charred in spots, about 4 minutes. Take the skillet off the heat and stir in the coriander, cumin, and vinegar. Scrape the cauliflower into the bowl with the cooked quinoa.
5. Return the skillet to high heat and sear the bok choy until wilted and browned in spots, about 1 minute per side. Cut into shreds and add it to the quinoa bowl.
6. Put the tomatoes in the skillet and sear them, turning often, until the skin is softened all over and charred in spots, 3 to 4 minutes. Core the tomatoes, chop, and add to the same bowl.
7. Add the arugula, lime juice, and the remaining 6 tablespoons olive oil to the bowl and mix well. Taste and season with salt and pepper.
8. Divide the quinoa and vegetables among four bowls. Make a small well in the center of each and slide in an egg yolk. Tell your guests to stir the yolk in to make a dressing. Sprinkle with the toasted quinoa and serve with the pickled eggs.