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.