Bowl of Goodness

This is what I made for lunch the other day: A bowl of steamed quinoa topped with roasted cauliflower (that was also tossed with olive oil and cumin), very ripe avocado, toasted sunflower seeds, grated pecorino (although a very sharp cheddar like Grafton from Vermont might have been even better), and a miso vinaigrette I’m working on with champagne vinegar, shallots, dijon, a little mayonnaise, a little yellow miso paste, grapeseed oil, and this spice blend from Penzey’s called Sunny Paris, which has chives, green peppercorn, chervil, tarragon, and lots of other lovely herbs and things.
Lately I’ve been using these empty (and cleaned) jam jars for my vinaigrette experimenting (because Conor has a bit of a