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Thursday, April 19, 2018

Golden Quinoa and Butternut Breakfast Bowl

Directions for: Golden Quinoa and Butternut Breakfast Bowl

Herb Oil
2 Tbsp chopped clean parsley

2 Tbsp chopped fresh chives

⅓ cup extra virgin olive oil

2 tsp sparkling lemon zest

sea salt and pepper

Breakfast Bowl
1 small butternut squash (1 half lbs), peeled, seeded and cut into 1/2-inch cubes

2 ½ Tbsp extra virgin olive oil

¼ tsp cinnamon

¼ tsp freshly grated nutmeg

sea salt and freshly floor pepper

2 cloves garlic, minced

¼ yellow onion, finely diced

3 cups coarsely chopped child kale

2 cups cooked quinoa

1 Tbsp maple syrup

1 pinch cayenne pepper, to flavor

juice of half lemon

8 eggs

1 cup shaved Manchego cheese

Herb Oil
1. For the herb oil, in a meals processor or excessive-powered blender, blitz the parsley, chives, olive oil, lemon zest, and a pinch of salt until ordinarily easy. Set apart.

Breakfast Bowl
1. role rack to the upper 1/3 of the oven and preheat to 425ºF. unfold the squash cubes on a huge 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 unfold in a unmarried layer. Bake for 20 to twenty-five minutes till the edges are browned and caramelized. cast off to cool barely.

2. In a huge frying pan over medium warmth, heat the closing 1½ tablespoons of oil till shimmering. upload the garlic, onion, and a pinch of salt and sauté for 1 minute. add the kale, quinoa, maple syrup, and cayenne and sauté till the quinoa starts offevolved to get crispy, 6 to eight mins. transfer the quinoa mixture to a bowl and stir in 1 tablespoon of the herb oil, the squash, and lemon juice.

three. Serve each bowl with a scoop of quinoa, eggs of your choice, a drizzle of herb oil, and shaved cheese.

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