Rating: 4.5 stars
17 Ratings
  • 5 star values: 9
  • 4 star values: 7
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  • 1 star values: 1

This breakfast bowl is a little savory and a little sweet. We like to top each serving with a poached egg.

Source: Better Homes and Gardens


Credit: Con Poulos

Recipe Summary

1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Spread the squash cubes in a shallow baking pan. Drizzle with 2 tablespoon of the oil and sprinkle with cinnamon, nutmeg, and a few pinches of salt and pepper. Toss to coat and spread in a single layer. Bake about 25 minutes or until tender and the edges of squash are browned, stirring once. Remove to cool slightly.

  • Meanwhile, in a food processor or blender combine the parsley, chives, 2/3 cup oil, lemon zest, and a few pinches of sea salt. Cover and and process or blend until combined and herbs are finely chopped; set aside.

  • In a very large skillet heat remaining oil over medium heat. Add garlic, onion, and a pinch of salt. Cook and stir for 1 minute. Stir in quinoa, maple, and cayenne. Cook for 6 to 8 minutes or until the quinoa gets crispy, stirring occasionally. Stir in kale until wilted. Transfer to a large bowl and stir in squash, lemon juice, and 2 tablespoons of the herb oil. Serve at room temperature topped with remaining herb oil and Manchego cheese. Garnish with radish sprouts, if desired.

Add an Egg:

Top each serving with a poached egg. To make eggs ahead poach and then transfer to a baking dish. Cover and chill up to 24 hours. To reheat, place a steamer basket in an extra large skillet. Add water to just below the basket and bring to a gentle boil. Add eggs to basket. Cover and steam for 3 minutes or until heated through.


For cooked quinoa, start with 2 cups uncooked quinoa, rinsed and drained. Place in a large saucepan with 4 cups water. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until tender. Drain off any excess liquid. Or, you can purchase cooked quinoa.

Nutrition Facts

378 calories; fat 25g; cholesterol 8mg; saturated fat 5g; carbohydrates 34g; mono fat 15g; poly fat 3g; insoluble fiber 5g; sugars 6g; protein 8g; vitamin a 13374.9IU; vitamin c 58.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.3mg; folate 101.3mcg; sodium 327mg; potassium 647mg; calcium 189.1mg; iron 2.5mg.