Spring Nourish Bowls

ingredients:

• 1 cup dry quinoa, rinsed
• 1 tablespoon grapeseed oil
• 1 bunch asparagus, trimmed
• 3-4 small turnips, peeled and cut into 1/4 inch pieces
• 2 cups sugar snap peas
• 1 cup English peas, blanched if fresh or thawed if frozen
• 3 radishes, thinly sliced
• 1 bunch of cilantro, roughly chopped
• 1/4 cup sesame seeds
• 4 fried eggs (optional)

Ginger Miso Dressing

• 1/4 cup rice wine vinegar
• 2 tablespoons toasted sesame oil
• 2 tablespoons white miso
• 2 tablespoons water
• 2 tablespoons tahini
• 1 tablespoon honey
• 1 tablespoon freshly grated ginger
• 1/2 tablespoon soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon crushed red pepper flakes

instructions:

1. In a large saucepan, bring two cups of water and one cup of quinoa to a boil. Reduce the heat, cover and simmer until the quinoa is fully cooked and has absorbed all the water, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes; fluff the quinoa with a fork and set aside.
2. Preheat the oven to 400ºF.
3. Toss the asparagus, turnips and snap peas with the oil and place them on a rimmed baking sheet. Roast in the oven until the vegetables are lightly browned and tender, 15-20 minutes, stirring halfway through the cooking time.
4. While veggies roast, prepare the sauce. With an immersion blender or small food processor, blend all of the ingredients until smooth. Taste and adjust seasonings if needed.
5. To assemble, divide the quinoa between four bowls. Top each bowl with the roasted veggies, peas, radishes, sesame seeds and cilantro. Drizzle with the dressing and top each bowl with a fried egg.

notes:

The Ginger Miso Dressing can be stored in an airtight container in the fridge for up to 7 days.