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Quinoa Egg Bowl with Pecorino
Ingredients
  • 2 tablespoons fresh lemon juice
  • 3 garlic cloves, minced
  • Kosher salt
  • Coarsely ground black pepper
  • ¾ cup extra-virgin olive oil
  • 3 ounces Pecorino Toscano or Manchego cheese, coarsely shredded, plus more for garnish
  • 1 ½ cups quinoa, rinsed and drained well
  • One 1-pound bunch of mustard greens, Swiss chard or kale, stems and ribs removed, leaves chopped
  • ½ pound sugar snap peas, trimmed
  • 4 soft-cooked eggs, peeled and sliced
  • Sliced radishes, for garnish
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