Quinoa and Butternut Bowl

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

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4.5 by 16 people

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  • Makes: 10 servings
  • Total Time: 1 hr 20 mins

Quinoa and Butternut Bowl

Directions

  1. Preheat oven to 425 degrees 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.
  2. 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.
  3. 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.

From the Test Kitchen

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.

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Nutrition Facts (Quinoa and Butternut Bowl)

  • Per serving:
  • 378 kcal ,
  • 25 g fat
  • (5 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 15 g monounsaturated fat ),
  • 8 mg chol. ,
  • 327 mg sodium ,
  • 34 g carb. ,
  • 5 g fiber ,
  • 6 g sugar ,
  • 8 g pro.
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