This simple bowl comes together in minutes and is so much more than the sum of its parts! We used quinoa, but you can use whatever grain you stocked up on. Our fav Honey Poppyseed ties it all together.
1 cup quinoa, barley, rice, or any other grain
6 large eggs
1 bunch asparagus
1 chunk parmesan, asiago, or other hard cheese
1 tablespoon pine nuts, or any chopped nut
4 tablespoons Tessemae’s Honey Poppyseed Dressing
- Cook quinoa or grain according to package instructions.
- Bring a medium saucepan of water to a boil; reduce heat to medium high. Carefully lower eggs into the boiling water and cook for 6 minutes 15 seconds. Immediately transfer eggs to a bowl of ice water; set aside. (Drain and refrigerate up to 3 days.)
- Shave the asparagus and cheese. Make bowls with the quinoa, eggs, asparagus, cheese, and nuts. Drizzle everything with Honey Poppyseed.