A healthy and easy-to-make bowl featuring fluffy quinoa, steamed broccoli, a savory sesame dressing, and a fried egg, with a vegan modification option.
1. In a medium pot, add the rinsed quinoa, water, and kosher salt. Mix and bring to a boil over high heat, then cover and simmer on low for 10 minutes.
2. While the quinoa is cooking, mix together the ingredients for the dressing. In a medium glass measuring cup (or bowl), add the sesame oil, soy sauce, vinegar, sesame seeds, sugar, and sriracha. Mix until the sugar dissolves and all ingredients are evenly distributed. Set aside.
3. Uncover the pot and add the broccoli in one even layer above the quinoa. Cover the pot and cook on low for 5 more minutes until broccoli is bright green and slightly tender with an al dente bite, and all liquid has been absorbed. Turn off the heat. Mix the dressing and add half of it to the pot (save the rest for serving). Stir and cover to keep warm until the eggs are done.
4. In a separate pan preheated over medium heat, add oil to coat the pan then add the eggs. Fry the eggs sunny side up with a sprinkle of salt until the white is set but the yolk is still runny. Option to tilt the pan, scoop up the hot oil with a spoon, and baste the top of the egg white to help it cook through.
5. Divide the quinoa and broccoli into two bowls and top each with a fried egg. Serve with the extra dressing on the side so you can spoon it on to taste. Enjoy!
