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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



To make the quinoa: In a medium saucepan with a lid, combine quinoa, 2 1/4 cups water, and 1/4 teaspoon salt. Bring to a boil and stir well. Let boil for 1 minute, and adjust heat to maintain a lively, visible simmer. Cover and cook until quinoa is tender and liquid is fully absorbed, 15-17 minutes.
While quinoa is cooking, place the two eggs in a small saucepan of water and add water to cover them by about 2 inches. Remove the eggs and set aside. Place sauce pan over medium-high heat and bring to a rolling boil. Reduce the heat to a lively simmer, and then carefully add the eggs, using a spoon to gently lower each egg into the simmering water. Let eggs cook for 9 minutes, while you set out a bowl of ice water by the stove. When time is up, transfer eggs to the bowl of ice water to stop cooking and chill them. As soon as they are cool enough, peel eggs and halve each one lengthwise.
Prepare your mise en place: 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. Cut fresh ginger crosswise into coins, about 1/8th inch thick. Finely chop green onions. Divide into two portions. Pick and chop dill.
Combine tamari, sugar, half the sesame oil, and 1 tablespoon of the water in a small bowl and stir well. Place by stove for seasoning eggplant.
To cook the eggplant, place a large skillet over medium-high heat. Add 2 teaspoons of the cooking oil. When oil is shimmering, add ginger and cook until fragrant, turning once, about 30 seconds. Add eggplant spears, arranging them with cut sides down and peel up or to the side. Cook undisturbed until lightly browned, 30 seconds to 1 minute. Turn and cook another interior side until browned, about 1 minute. Toss well and add grape tomatoes. Cook, turning now and then, until eggplants are tender, softened, and nicely browned and tomatoes are shiny and starting to wilt, 1 to 2 minutes more.
Stir the tamari-sesame oil mixture well and add to the pan. Toss well to coat the eggplant evenly and remove from heat. Sprinkle with half the chopped green onion. Remove and discard ginger slices.
To cook okra, heat remaining sesame oil in a large skillet. When oil is shimmering, add okra and cook undisturbed for 1 minute. Toss well and cook another 30 seconds undisturbed. Toss again and sprinkle with chopped dill and 1/4 teaspoon of salt. Cook  just until okra is nicely browned and tender-crisp, about 30 seconds to 1 minute more.
Uncover the quinoa, and add the remaining chopped green onions and most of the microgreens, reserving a generous pinch to garnish each serving of quinoa. Divide the quinoa between two serving plates and garnish each serving with microgreens. Serve each plate with half the eggplant and tomatoes, including all the sauce, and half the okra. Place two egg halves on each plate and serve. Enjoy!