QUINOA, BUTTERNUT SQUASH & KALE BREAKFAST BOWL

Packed with protein from the quinoa and egg and topped with vitamin-rich vegetables, this power breakfast has it all. Feel free to swap in grains like farro, barley, or brown rice, and try other seasonal vegetable combinations, such as asparagus and morels or caramelized red onion and spinach.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Place the squash on the prepared baking sheet and toss with 2 tbsp of the olive oil. Spread in a single layer and season with salt and pepper. Roast, stirring once, until the squash begins to soften, about 20 minutes. Remove the baking sheet from the oven and stir in the kale. Continue to roast until the squash is tender and ,caramelized and the kale is wilted, 7-9 minutes longer. Set aside. Meanwhile, in a saucepan, combine the quinoa and 2 cups (500 ml} water. Place over medium-high heat and bring to a boil. Cover, reduce the heat to medium-low, and simmer until the water is absorbed, about 15 minutes. Set aside. In a frying pan, warm the remaining 4 tbsp olive oil over medium heat. Add the garlic and cook, stirring occasionally, until soft, about 1 minute. Stir in the cooked quinoa, season with salt and pepper, and keep warm over low heat. Bring a large saucepan of water to a boil over medium-high heat. Gently lower the eggs into the water and cook for exactly 7 minutes for soft-boiled eggs. Drain the eggs and cool under running cold water for 30 seconds. Peel and halve the eggs. Divide the quinoa among individual bowls and top with the squash-kale mixture and 2 egg halves. Season the eggs with salt and pepper and serve.