DIRECTIONS
1
Toss red onion or shallot in rice vinegar and let sit.
2
Boil 1 cup water in a small saucepan. Add quinoa and dash of salt. Reduce heat and simmer for 15 minutes, until liquid is absorbed.
3
Mix mustard, lemon juice and olive oil until well combined. Season with salt and pepper. Use 1 tsp of mixture to dress sliced avocado. Use remaining dressing to coat shredded kale (stems removed).
4
Use a double-boiler to steam thinly sliced squash. Then remove after 5 minutes, toss gently with 1 tsp melted butter and season with salt and pepper.
5
Heat a pan or cast-iron sizzle platter, moisten with olive oil cooking spray and place tomatoes cut side-down on the hot surface. Cook for 2 minutes, toss with salt and pepper, and reserve.
6
Warm a saucepan over low heat. Moisten with cooking spray then add egg whites. As eggs begin to set, use a spatula to gently pull the eggs across the pan to create large curds. Season with salt and pepper
7
Portion half of the quinoa, kale, squash, tomatoes and egg whites in two bowls, garnish with quick-pickled onions, and serve.