Recipes & Cooking Recipes by Diet Vegetarian Quinoa and Butternut Bowl 4.3 (17) 1 Review This breakfast bowl is a little savory and a little sweet. We like to top each serving with a poached egg. By Sara Forte Sara Forte Sara Forte is a recipe developer, based in Southern California. She is passionate about eating seasonally and making food to feed her family and friends. She has kept food blog Sprouted Kitchen for 12 years, which currently has rolled into a successful meal planning subscription service called Sprouted Kitchen Cooking Club. She has written two cookbooks, The Sprouted Kitchen, Sprouted Kitchen Bowl + Spoon and is currently working on her third (out in Spring of 2023). She has been cooking with and for people for years, and is motivated by helping home cooks feel confident in making delicious and healthy meals at home. Learn about BHG's Editorial Process Published on July 20, 2015 Rate PRINT Share Close Photo: Con Poulos Total Time: 1 hr 20 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 large butternut squash (2 1/2 to 2 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes (7 cups) ¼ cup extra-virgin olive oil or coconut oil ½ teaspoon ground cinnamon ½ teaspoon freshly grated nutmeg Sea salt and ground black pepper ¼ cup chopped fresh parsley ¼ cup chopped fresh chives ⅔ cup extra-virgin olive oil 2 lemons, zested (4 teaspoons) 4 cloves garlic, minced ½ of a yellow onion, finely chopped (1/2 cup) 4 cup cooked quinoa* 2 tablespoon maple syrup pinch cayenne pepper 4 cup baby kale 2 tablespoon lemon juice 3 ounce Manchego cheese, shaved Radish sprouts (optional) Directions 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. Rate It Print Nutrition Facts (per serving) 378 Calories 25g Fat 34g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 378 % Daily Value * Total Fat 25g 32% Saturated Fat 5g 25% Cholesterol 8mg 3% Sodium 327mg 14% Total Carbohydrate 34g 12% Total Sugars 6g Protein 8g 16% Vitamin C 58.7mg 65% Calcium 189.1mg 15% Iron 2.5mg 14% Potassium 647mg 14% Folate, total 101.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.