Ingredients:
1/2 cup Quinoa
1 tablespoon White Miso
1 cup Hot Water
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
2 Eggs, hard or medium boiled
1/4 cup Carrots, shredded
1/4 cup Bean Sprouts
1/4 cup fresh Cilantro
1/4 cup Radishes, thinly sliced
2 Scallions, sliced
Black Sesame Seeds, for garnish
Lime Wedges, for garnish
Sriracha Sauce, for garnish
Directions:
Dissolve the miso in the hot water by stirring vigorously. Combine the miso water and quinoa in a sauce pot. Bring to a boil and reduce heat to a simmer. Cover and cook for 12-15 minutes until quinoa is completely cooked. Season with salt and pepper. Divide quinoa evenly between 2 bowls. Top with carrots, bean sprouts, scallions, cilantro and egg. Garnish with Sriracha sauce, sesame seeds, and lime.
Photographed by Alli Shepherd.
