Farmers' Market Bowls

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!