This dish is perfect as a quick weeknight dinner or weekend brunch.
We're huge fans of miso and the umami it brings to the table and this dressing does not disappoint. It goes great on almost anything! We usually make a double batch to keep some on hand to use on other grain bowls or salads throughout the rest of the week.
Cook quinoa per package instructions and drain off any excess water.
Heat a non stick skillet over medium. Add olive oil and cooked quinoa and sauté for a 2-3 minutes.
Add scallions and spinach and cook until quinoa is lightly toasted and the spinach has wilted.
Add dill and almonds, transfer to a bowl and set aside.
Wipe out your skillet and cook the plant-based scramble over medium/low, stirring with a heat proof spatula to form nice curds.
Make the dressing by whisking together water, mustard, miso and lemon juice.
Toss the quinoa with dressing to taste, split between two plates and top with scramble.
$8.29 - 12 oz
$5.75 - 5.3 oz
$10.99 - 500ml
California Olive Ranch
$0.89 - 1 Fruit
$1.29 - 1 bunch
$3.99 - 5 oz
$2.89 - 1 bunch