For a hearty meal packed with nutrients and superfoods, give Malibu Beach Inn's grain bowl a try - morning, noon, or night. “I created this recipe as an opportunity to highlight the incredible produce and fresh fare of Malibu,” says chef Ryan Caldwell.
2 cups oil
1/2 cup lemon Juice
1/4 tablespoon chopped thyme
1 garlic clove
1/4 tablespoon honey
1: Bring quinoa to boil in a large pot of water, seasoned with salt. Boil quinoa in enough water so that the grains can move when boiling, keeping them from clumping.
2: Cook until almost done, about 30 minutes once simmering. The quinoa should have a slight texture to it, not entirely soft, and the grains should have popped.
3. Set it aside until you're ready to plate.
4. While the quinoa is cooking, coat potatoes with salt, pepper, and canola oil; wrap in foil, and roast at 400 degrees for approximately 30-45 minutes, or until soft all the way through. Cool entirely before cutting.
5. To assemble the bowl, toss 8 oz quinoa with pomegranate seeds, lemon vinaigrette, and mixed greens. Top with 4-5 slices chilled roasted Okinawa potatoes, cilantro, quarter of an avocado, and one sunny side up egg.
6. Garnish with a little lemon vinaigrette on the potato, and Aleppo pepper on the egg.