Spicy Spring Vegetable Quinoa Bowl
As seen on Door to Door Organics!
1½ cups quinoa
3 cups water
large handful of green beans, trimmed and sliced into 1 inch bites
2 carrots, diagonally sliced
2 cups asparagus, bottoms removed and sliced into 1 inch bites
olive oil to taste
sea salt to taste
cracked pepper to taste
2 cups shelled fava beans
large handful of sugar snap peas, tips trimmed
Italian parsley to taste
sesame seeds to taste
8 eggs (1-2 eggs per person)
3 tbs toasted sesame seed oil
2 tbs honey
1 tbs miso (dark variety)
¼ cups soy sauce
3 tbs hot sauce or sriracha
Preheat oven to 400.
Dump quinoa and water into a saucepan and set to medium-high heat. Once it comes to a boil lower heat and cover. Check at 20 minutes. Once all water has been absorbed remove from heat and set aside.
Prep green beans, carrots, asparagus and snap peas. Toss in glass casserole with a hearty drizzle of olive oil, sea salt and pepper. Mix to coat veggies directly in the casserole.
Place in the preheated oven. Set timer for 20 minutes. At halfway give the veggies a stir. When done veggies will be cooked but have a little bite. Remove from heat and set aside.
In a small saucepan bring a small amount of water to boil and steam the shelled fava beans. Steam for about 5 minutes. Drain and blanch by running under cold water. When veggies come out of the oven add the fava beans to the dish and mix.
Meanwhile, in a small bowl whisk all sauce ingredients. Chop parsley.
Fry your eggs. Typically I crack my eggs directly into a large, well oiled hot skillet 2 at a time. Then cover and let the heat and sputtering stay well contained. This also firms the yoke so check every minute to find your desired yoke consistency.
To serve, scoop quinoa into bowls and top with roasted vegetables. Sprinkle with parsley and top with eggs. Mix the honey, hot sauce, sesame oil, miso, and soy sauce together and drizzle desired amount into bowl. Yum!