Ingredients
- 1 bunch Baby Kale lightly massaged with olive oil
- ½ cup Red Quinoa rinsed and cooked
- 1 tablespoon Pickled Ginger see previous recipe
- 2 tablespoon Lemon Garlic Tahini Sauce see previous recipe
- 1 Egg soft-boiled (6.5 minutes)
- 1 Avocado halved, pitted, and charred
- 2 tablespoon Harissa Olive Hummus see previous recipe
Method
Cook the Quinoa
- In a medium saucepan, combine ½ cup quinoa with 1 cup water.
- Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed.
- Fluff with a fork and set aside.
Soft-Boil the Egg
- Bring a small pot of water to a gentle boil.
- Carefully add the egg and cook for 6.5 minutes.
- Transfer to an ice bath and let cool for 5 minutes before peeling.
Char the Avocado
- Preheat a grill pan or cast iron skillet over medium-high heat.
- Lightly oil the cut sides of the avocado halves and place them cut-side down in the hot pan.
- Char until grill marks form, about 2-3 minutes. Remove and set aside.
Assemble the Bowl
- Arrange the baby kale as a base in a shallow bowl.
- Spoon the quinoa over the kale.
- Nestle the charred avocado half and soft-boiled egg into the bowl.
- Add pickled ginger and dollops of harissa olive hummus.
- Drizzle with lemon garlic tahini sauce and sprinkle with flaky salt.
- Serve immediately.