Edamame Pods and Hard-Boiled Eggs with Sesame Quinoa

Thoroughly rinse 120 grams of raw white quinoa under cold running water using a fine-mesh strainer to remove any bitter saponins.

In a medium saucepan, combine the rinsed quinoa with 240 milliliters of water and a pinch of flaky sea salt. Bring to a rolling boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes until all water is absorbed. Remove from the heat and let it rest, covered, for 5 minutes before fluffing with a fork.

While the quinoa cooks, place 6 raw large eggs in a single layer in a separate small saucepan and cover with cold water by at least 1 inch. Bring to a boil over high heat. Once boiling, cover the pan with a lid, remove from the heat source, and let the eggs sit in the hot water for exactly 10 minutes.

Prepare an ice bath by filling a medium bowl with cold water and a handful of ice cubes. When the egg timer goes off, use a slotted spoon to transfer the hot eggs directly into the ice bath. Let them cool completely for 5 minutes to stop the cooking process and make peeling easier.

In a medium pot, bring 1 liter of water to a boil with 1/2 teaspoon of flaky sea salt. Add 550 grams of raw edamame pods and boil for 5 minutes until the pods are tender and vibrant green. Drain the edamame pods in a colander and shake off excess water.

Gently tap the cooled eggs on a hard surface to crack the shells, then peel them under cool running water. Cut each egg in half lengthwise. To meet precise performance macro targets, discard 3 of the egg yolks (or save for another use), leaving 6 egg white halves and 3 egg yolk halves.

Assemble the snack bowls by dividing the cooked quinoa evenly between two containers or bowls. Place half of the steamed edamame pods and 3 egg halves on top of the quinoa in each bowl.

Drizzle 1/2 teaspoon of toasted sesame oil over each portion, then evenly sprinkle with 1 tablespoon of toasted sesame seeds and the remaining flaky sea salt. Serve immediately, or cover and refrigerate for up to 3 days for an easy grab-and-go performance snack.