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.