Monday’s are “Meatless Mondays” in my house, much to the chagrin of my 16 year old carnivore. This one was a hit in my house- family approved, with 3 of 6 preferring the egg fried vs. poached. I was introduced to a “Power Bowl” from Be Good chain restaurant by my foodie friend. It was delicious and inspired me to come up with my own “Super Food Bowl”. All the veggies are seasonal and straight from my awesome CSA, Alprilla Farms, in Essex, MA. Feel free to add your own flair… chickpeas, brussel sprouts, broccoli… whatever nutrient rich, super foods you want.
4 cups Kale leaves, stemmed and chopped
1 Cup red cabbage, sliced and chopped
1 cup shredded carrot
1 cup quinoa, cooked as per package (Boil in 2 cups water, cook covered on medium/low heat for 10-15 minutes)
1/2 cup dry, roasted pumpkin seeds or Pepitas
1-2 eggs per person, poached or fried
2 Tbsp White Miso paste
3-4 Tbsp Rice wine vinegar
3-4 Tbsp Toasted sesame oil
1 tbsp grated fresh ginger
In a large bowl, mix vegetables, cooked quinoa and pumpkin seeds. In a small mixing bowl, wisk together the ingredients for dressing, adding a touch of water too thin out, keeping a thicker dressing consistency. Pour dressing over the salad and mix well using large spoons and hands to massage dressing into Kale. Let the salad sit to “marinate” while you poach the eggs. Spoon about 1.5-2 cups of salad into a shallow soup or salad bowl.
To poach an egg, best to have eggs room temperature. In a wide and deep sauce pan or dutch oven, boil about 4 inches of water with a tsp rice wine or white balsamic vinegar in water. Place each egg in a small cup or ramekin. Bring water to a boil and submerge egg in cup 3/4 of way, gently sliding egg into water. You can do this with 3-4 eggs at a time. Boil or poach egg for 1.5 minutes or slightly more if prefer firmer egg. Using a slotted spoon, scoop out egg from water, drain excess water and place 1-2 eggs on top of salad. Bon Appetite!