Quinoa Bowl with Za'atar Cauliflower, Pomegranate, a 6 Minute Egg and Meyer Lemon Vinaigrette
A healthy but delicious quinoa bowl piled with za'atar roasted cauliflower, tomatoes, pomegranate, a 6 minute egg and Meyer lemon dressing! Yessss.
Ingredients
- For quinoa bowl:
- 1 cup cauliflower florets
- 1/2 cup cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon za'atar
- Salt if your za'atar needs salt
- 1 egg
- 2 cups cooked quinoa
- 1/4 cup golden raisins
- 1/4 cup pomegranate arils
- Sesame seeds for garnish
- For dressing:
- 1/2 shallot minced
- 1 teaspoon smooth mustard
- Juice from 1 Meyer lemon
- 1/2 cup extra virgin olive oil
- 1/4 cup minced cilantro leaves plus more for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Toss your cauliflower and tomatoes in 2 tablespoons olive oil, then sprinkle with za'atar and salt if needed and toss again. Spread onto a foil lined cookie sheet and roast for 25 minutes or so until well browned.
- While your veggies are roasting, make the dressing. Whisk together shallot, mustard and lemon in a small bowl. Then drizzle in olive oil while whisking. Whisk in cilantro and salt and pepper to taste.
- Also, make your egg! Bring a small saucepan of water to a boil. Lower to a simmer, place egg gently inside, and simmer for 6 minutes. Run cooked egg under cold water to stop cooking. Peel and slice in half the long way.
- Toss cooked quinoa with dressing. Place in two bowls and top with cauliflower and tomatoes, raisins, pomegranate, 1/2 egg in each, and cilantro and sesame seeds for garnish. You can serve this dish warm or at room temperature!
Like this recipe?Leave a comment or rate us above