Golden Quinoa and Butternut Breakfast Bowl

  • prep time10 min
  • total time 30 min
  • serves 4

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 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.

Reprinted from The Sprouted Kitchen Bowl and Spoon Copyright (c) 2015 by Sarah Forte and Hugh Forte. Published by Ten Speed Press, a division of Random House, LLC, a Penguin Random House Company.

21 Ratings
Directions for: Golden Quinoa and Butternut Breakfast Bowl


Herb Oil

2 Tbsp chopped fresh parsley

2 Tbsp chopped fresh chives

⅓ cup extra virgin olive oil

2 tsp fresh lemon zest

sea salt and pepper

Breakfast Bowl

1 small butternut squash (1 1/2 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 ground pepper

2 cloves garlic, minced

¼ yellow onion, finely diced

3 cups coarsely chopped baby kale

2 cups cooked quinoa

1 Tbsp maple syrup

1 pinch cayenne pepper, to taste

juice of 1/2 lemon

8 eggs

1 cup shaved Manchego cheese


Herb Oil

1. 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.

Breakfast Bowl

1. 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.

2. 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.

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

See more: Breakfast, Brunch, Eggs/Dairy, Herbs, Rice/Grain

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