Sesame Quinoa Salad & Pepper Eggs
This was my craving when I was pregnant with my second kiddo. I must have made this at least 15 times. Crack an egg into pepper rings and bake. Served on top of a salad of kale, tri-color quinoa, slivered almonds, toasted sesame oil, and green onions. Top with Sriracha for a full flavor explosion.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: Serves 4
- 3 cups cooked quinoa
- 6 oz curly kale, chopped to 1″ or smaller pieces
- 4 stalks green onions, sliced
- 2/3 cup slivered, blanched almonds
- 1/3 cup toasted sesame oil
- 2 tablespoons lemon juice
- 2 tablespoons unsweetened rice wine vinegar
- 2 teaspoons white sesame seeds
- 1 teaspoon kosher or pink Himalayan sea salt
- 1/2 teaspoon black pepper
- 8 intact slices (1/2″ thick) red pepper (about 3-4 red peppers depending on size)
- 8 whole eggs
- Sriracha for topping
Cook quinoa, then while still warm toss with chopped kale and remaining ingredients. Mixing the warm quinoa with the raw kale with help slightly soften the kale. Taste and season more if needed. Serve immediately OR chill in fridge while you cook the ‘pepper eggs.’
Preheat oven to 375 degrees. In a glass or ceramic dish, spray lightly with olive oil. Place pepper rings (on the flattest side, since you don’t want the raw egg to ooze out of the bottom!). Crack one egg into each ring, top with salt and pepper. Bake, covered with foil for about 15 minutes. Uncover and cook an additional 5-10 until eggs are cooked through.
Serve pepper eggs on a bed of Sesame Quinoa Salad, and drizzle with Sriracha just before serving.