Photo: Hugh Forte
Golden Quinoa and Butternut Breakfast Bowl
My favorite breakfast spot in Los Angeles is Huckleberry Bakery. They have a glistening pastry case filled with rustic baked goods and treats of all kinds and a big chalkboard that lists a very fresh, yet somehow decadent, menu. I don’t get to visit often, but I will never forget the first breakfast I enjoyed there and how impressed I was with their savory breakfast bowl. This is how I recreate it at home, simplified from theirs, but still a beautiful bowl for chilly fall mornings. I use quinoa, but any cooked grain will work—try bulgur, spelt, millet, barley, and the like. The style of eggs on top is up to you. I love the nuttiness of Manchego, but Parmesan works too, either way be generous with the cheese.
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
⅓ cup extra-virgin olive oil
2 teaspoons fresh lemon zest
Sea salt and pepper
1 small butternut squash (1½ pounds), peeled, seeded, and cut into ½-inch cubes
2½ tablespoons extra-virgin olive oil or coconut oil
¼ teaspoon cinnamon
Sea salt and freshly ground pepper
¼ teaspoon freshly grated nutmeg
2 cloves garlic, minced
¼ of a yellow onion, finely diced
3 cups coarsely chopped baby kale
2 cups cooked quinoa
1 tablespoon maple syrup
Pinch of cayenne pepper, to taste
Juice of ½ lemon
1 cup shaved Manchego cheese
For the herb oil, in a food processor or high-powered blender, blitz the parsley, chives, olive oil, lemon zest, and a pinch of salt until mostly smooth. Set aside.
Position rack to the upper third of the oven and preheat to 425ºF. Spread the squash cubes on a large rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil, cinnamon, nutmeg, and a few pinches of salt and pepper. Toss to coat and spread in a single layer. Bake for 20 to 25 minutes until the edges are browned and caramelized. Remove to cool slightly.
In a large frying pan over medium heat, heat the remaining 1½ tablespoons of oil until shimmering. Add the garlic, onion, and a pinch of salt and sauté for 1 minute. Add the kale, quinoa, maple syrup, and cayenne and sauté until the quinoa starts to get crispy, 6 to 8 minutes. Transfer the quinoa mixture to a bowl and stir in 1 tablespoon of the herb oil, the squash, and lemon juice.
Serve each bowl with a scoop of quinoa, eggs of your choice, a drizzle of herb oil, and shaved cheese.
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