Ingredients
Edamame, Couscous and Spinach Salad:
- Garlic - 1 clove , crushed
- Miso, red or white - 1 Tbsp
- Vinegar, rice - 2 Tbsp
- Ginger, ground - 1/2 tsp
- Oil, cooking - 1/4 cup + 2 Tbsp
- Green onions - 2 stalks , chopped
- Carrots - 2 lbs , peeled and chopped
- Edamame - 1 cup
- Spinach, baby - 4 oz
- Walnuts - 1/2 cup
- Eggs - 4
Quinoa:
- Quinoa - 2/3 cup , uncooked
Prep
- Miso dressing - Crush garlic. Mix miso, rice vinegar, ginger, garlic, and first part of cooking oil.
- Quinoa - Double if making Tuesday’s dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Green onions / Carrots - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Preheat oven to 425F (218C) degrees.
- Toss carrots with ¼ of the miso dressing. Spread out onto a sheet pan and roast for 25 to 30 minutes, until carrots are golden brown. Give the pan a shake midway through roasting.
- While carrots are roasting, microwave edamame to defrost them; ~1 minute should do. Toss green onions, quinoa, spinach, edamame and walnuts together in a big salad bowl.
- Heat a non-stick pan or griddle up over medium heat. Add in second part of cooking oil and then crack eggs into heated oil. If using a pan, cover with a lid or foil and cook until whites are set, 3 to 4 minutes, and cook until the yolk is to your ‘doneness’ level. Flip over if you want your eggs over easy.
- Once carrots are roasted, toss them into the salad bowl and dress with miso dressing. Season to taste with salt and pepper. Portion out into plates or bowls and top with fried egg.
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