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About the Dish

  • Quinoa


  • Farm Eggs

    Farm Eggs

  • Tamari


  • Turbinado Sugar

    Turbinado Sugar

  • Sesame Oil

    Sesame Oil

  • Ginger


  • Eggplant


  • Grape Tomatoes

    Grape Tomatoes

  • Green Onion

    Green Onion

  • Okra


  • Dill


  • Sprouts



In a medium saucepan with a lid, combine quinoa, 2 1/4 cups water and 1/4 teaspoon kosher salt. Bring to a boil, and stir well. Boil 1 minute. Reduce heat to a lively simmer, cover and cook until quinoa is tender and liquid is fully absorbed, 15-17 minutes.
While quinoa is cooking, place eggs in a small saucepan, cover with cold water, and add 1/2 teaspoon kosher salt. Place on high heat. Bring eggs to a boil, and set a timer to continue boiling 5 minutes. Drain water off eggs, and cover them with ice, 1/2 teaspoon kosher salt and more water. Let eggs remain in ice to cool. When eggs are cool enough to touch, peel eggs. Halve eggs lengthwise.
While eggs and quinoa are cooking, prepare your mise en place: Cut fresh ginger crosswise into coins, about 1/8 inch thick. Trim and discard the green stem end of eggplants. Cut each eggplant lengthwise into spears (about 5 inches long and about 3/4 inch thick at its widest part). Cut each okra pod in half lengthwise, exposing their seedy centers. Trim away ends of green onions, and discard. Finely chop green onions; divide into 2 piles. Pick and chop dill fronds.
  In a small bowl, combine tamari, sugar, half of sesame oil and 1 tablespoon water. Place by stove.
  Place a large skillet over medium-high heat. Add 2 teaspoons cooking oil. When oil is shimmering, add ginger, and cook until fragrant, turning once, about 30 seconds. Add eggplant, arranging spears with cut sides down and peel up or to the side. Cook undisturbed until lightly browned, 30 seconds-1 minute. Turn and cook another cut side until browned, about 1 minute. Toss well, and add tomatoes. Cook, turning now and then, until eggplant is tender, softened, and nicely browned and tomatoes are shiny and starting to wilt, 1 to 2 minutes more.
Stir the tamari mixture well, and add to the skillet. Toss well to coat the eggplant evenly, and remove from heat. Sprinkle with half of green onion. Remove and discard ginger slices.
Place another large skillet over medium-high heat, and add remaining sesame oil. When oil is shimmering, add okra. Cook undisturbed 1 minute. Toss well, and cook, undisturbed, 30 seconds more. Toss again, and sprinkle with dill and 1/4 teaspoon kosher salt. Cook just until okra is nicely browned and tender-crisp, 30 seconds-1 minute more.
Uncover the quinoa, and add remaining green onions and most of the microgreens, reserving a generous pinch to garnish each serving. Divide quinoa between 2 dinner plates, and garnish each serving with remaining microgreens. Divide eggplant and tomatoes, including all the sauce, between plates. Divide okra between plates. Place 2 egg halves on each plate. Enjoy!