2 servings
David Malosh

How to Make It

1. To make the quinoa, in a medium saucepan, combine the quinoa and 2 cups water and bring to a boil over medium heat. Cover, reduce the heat, and cook until the quinoa looks like it is sprouting a little tail, 15 to 20 minutes. Remove from the heat and let rest, covered, while you prepare the miso mixture. Combine the miso and 3 tablespoons water and stir until smooth, then fold it into the quinoa.
2. In a small bowl, whisk the tamari, lemon juice, and olive oil. This dressing will separate immediately and that’s okay; just be sure to give a good whisk or shake before using to make sure the components are evenly combined.
3. To assemble the salads, portion the quinoa evenly into 2 wide, shallow bowls. Fan the avocado across the quinoa. Pile the pickled carrot ribbons between 12 and 3 o’clock, place the baby kale from 3 to 9 o’clock, and top each salad with 1 or 2 poached eggs. Dress the entire dish liberally with the tamari dressing.

Restaurant Source

Egg Shop