Seared salmon, fluffy quinoa, and creamy avocado bring a trio of superfoods to these balanced bowls. Add a drizzle of gingery dressing and a sprinkle of sesame seeds before digging in.
Allergen Note: Contains eggs, fish, wheat, soy.
Bring a pot of water to a boil. Add the rapini and blanch until bright green and tender-crisp, about 2 minutes. Transfer to a plate and let cool. Return the pot of water to a boil. Add 3 eggs and simmer until done to your liking, 6 minutes for soft-boiled, 10 minutes for hard-boiled. Drain and submerge the eggs in cold water. When cool enough to handle, peel and cut in half lengthwise.
Meanwhile, slice the cucumber, place it in a bowl, and toss with a pinch of salt and 1 tablespoon of the gomasio. Set aside to let the cucumber soften. Peel, pit, and dice the avocado. Squeeze the water from the rapini and chop into 1-inch pieces, discarding any woody stems.
Remove the salmon from the packaging, pat dry with paper towels, and season lightly with salt. In a small nonstick frying pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the salmon, skin-side down, and sear until golden and cooked to your liking, roughly 1 to 2 minutes per side for rare, depending on the thickness of the fillet. Transfer to a cutting board and let rest for a few minutes. Flake the salmon.
Reheat the quinoa in the microwave until steamed through and warm, 1 to 2 minutes.
Heap the quinoa in bowls and top with the salmon, cucumber, avocado, eggs, and rapini. Drizzle generously with the soy-ginger dressing, sprinkle with the remaining gomasio, and serve warm.