Iris Bowl with Lemon Poppy Seed Vinaigrette | Broccoliraab
Iris Bowl with Lemon Poppy Seed Vinaigrette
25 mins prepServes 2
A healthy and hearty bowl featuring crispy roasted quinoa and farro, roasted kale, fresh fruit and vegetables, crumbled feta, and a vibrant lemon poppy seed vinaigrette. Includes a tip for perfectly soft-boiled eggs.
1. Cook quinoa and farro separately per package directions.
2. Once cooked, spread each grain on a sheet pan, drizzle with olive oil, season with salt, and roast at 425°F for 25–30 min, tossing halfway through, until golden and crisp.
3. Do the same with kale on a separate tray — roast at 425°F for 10–15 min, until crispy but not burnt.
4. For the Lemon Poppy Seed Vinaigrette: Whisk together the juice of 1 lemon, 1 tsp Dijon mustard, ½ finely grated small shallot, 1-2 finely grated garlic cloves, 1 tsp poppy seeds, 3-4 tbsp extra virgin olive oil, and salt and pepper to taste. Alternatively, shake in a jar until emulsified.
5. For the soft-boiled egg: Boil eggs for 7 minutes, then immediately transfer to an ice bath for 5–10 minutes. Peel carefully and halve.
6. Assemble the bowl with the crispy grain and kale base, add-ins like diced apple, sliced almonds, pepitas, crumbled feta, soft-boiled egg, sliced avocado, arugula, and garnish with sliced radish and sesame seeds. Drizzle generously with the lemon poppy seed vinaigrette.
