Farmers' Market Bowls
with Togarashi Roasted Broccolini & Miso-Garlic Avocado
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- ¾ cup white quinoa
- 1 bunch broccolini
- 2 tsp togarashi
- 2 tbsp rice vinegar
- 1 tsp turbinado sugar
- 2 tbsp red miso paste
- 1 garlic clove, peeled and minced
- 2 oz baby arugula
- 1 avocado, halved and peeled (pit removed)
- Salt and pepper*
- 3 tsp vegetable oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Preheat the oven to 450°F. Add quinoa, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. (4-serving meal: use 2½ cups water)
Add broccolini, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until broccolini is tender and lightly roasted, 10 to 12 minutes. Remove from oven, sprinkle with togarashi, and toss. (4-serving meal: use 4 tsp vegetable oil)
Add 1 tsp vegetable oil, rice vinegar, turbinado sugar, miso paste, garlic, 1 tbsp warm water, and a pinch of salt and pepper to a medium bowl and whisk until sugar is dissolved. (4-serving meal: use 2 tsp vegetable oil, 2 tbsp warm water)
Divide the quinoa and arugula between bowls. Top with togarashi roasted broccolini, avocado, and miso-garlic dressing. Dig in!