.MelissaClark's quinoa egg bowl with pecorino is our idea of the perfect-at-anytime bowl:
3 ounces Pecorino Toscano or Manchego cheese, coarsely shredded, plus more for garnishOne 1-pound bunch of mustard greens, Swiss chard or kale, stems and ribs removed, leaves choppedSliced radishes, for garnishIn a medium bowl, whisk the lemon juice, garlic and 3/4 teaspoon salt. Whisk in the olive oil and 3 ounces shredded cheese.Bring a pot of salted water to a boil; whisk in the quinoa and boil until tender, 12 to 15 minutes. Drain and keep warm.
Meanwhile, set a steamer basket in a saucepan with 1 inch of water and bring to a boil. Add the greens, cover and steam until crisp-tender, 5 minutes. Transfer to a bowl. Add the sugar snap peas to the steamer and cook, covered, until crisp-tender, about 2 minutes. Transfer to the bowl with the greens.Divide the warm quinoa among bowls. Arrange the greens, snap peas and eggs on top. Drizzle each bowl with the dressing, sprinkle with cheese, pepper and radishes and serve.
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