Sweet and savory come together in this delightful breakfast quinoa featuring soft, warm, sweet maple herb caramelized butternut squash, crisp-tender broccoli, nutty chewy quinoa, creamy, salty feta and whatever style egg suits your fancy. With all these lovely textures and flavors going on, this is a totally sensory satisfying meal, yet it’s also gluten free, heart healthy, high in fiber, vegetarian AND diabetic friendly. There’s a good amount of protein which means you won’t be hungry for several hours after eating as well.
No, you don’t have to need any of those dietary restriction things to enjoy it, but if you are, well, then, you can rest easy that this recipe supports your dietary restrictions. And if you choose to add bacon or breakfast sausage … or omit the cheese because you’re lactose intolerant, that’s absolutely okay too. Let this breakfast quinoa adjust to your own dietary needs and preferences.
How many servings does this recipe make?
This is a breakfast-for-two kind of recipe, with benefits. You can certainly scale it up if you like if you have more mouths to feed, but for those of us who have just a few people in the house (due to COVID-19 or whatever your circumstances), it’s nice not to have too much of any one thing begging to be eaten at one time. Less waste = less cost and (bonus) it’s better for our environment too!
I do have a couple caveats, though … if you cook a big old butternut squash, you’ll end up with leftover roasted winter squash which is awesome for tossing into salads, reheating to serve alongside chicken, pork or beef, or adding a little sweet creamy squash goodness to a salad.
Also if you cook a full cup of uncooked quinoa to make this, you will also end up with leftover quinoa. THIS is a good thing, people! Quinoa is not actually a grain, but a seed (actually categorized as a pseudocereal), so it’s higher in protein and fiber than most grains and it’s naturally gluten free, making it amazing for so many things … use it to replace rice/potatoes as the “starch” for your meal, sprinkle it on your salads, use it to thicken soups or think of it like a breakfast porridge.
Also I’m kind of wondering: are you a runny-egg-yolk kind of person … or do you prefer your egg yolks fully cooked? Comment below and let me know!
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Butternut Broccoli Breakfast Quinoa
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 – 2 servings 1x
- Category: Breakfast
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
Ingredients
For roasting the squash:
- 1 small butternut squash, peeled, seeded & chopped into 1/2 inch pieces
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon maple syrup
- 1/2 teaspoon crumbled sage
- A small sprig of fresh rosemary, chopped fine
- 2 – 4 cloves garlic, peeled & chopped
- Salt
For the breakfast quinoa:
- 1 – 1 1/2 cups cooked quinoa
- 4 – 6 oz. frozen broccoli florets
- About 1 cup roasted squash
- Crumbled feta
- 2 eggs, cooked to your liking
Instructions
- Preheat the oven to 400 F. Spray a rimmed baking sheet with cooking spray or line with a silicone baking mat. Add the squash pieces and drizzle with olive oil and maple syrup, then sprinkle with seasonings and salt. Toss the pieces to coat them in the mixture. Place in the oven to roast for 25 – 35 minutes or until tender and caramelized, gently stirring about half-way through.
- Meanwhile cook the quinoa. Set the broccoli in a microwave-safe bowl and when the squash and quinoa are close to done, microwave on high for 1 minute. Stir, then microwave another minute or two until the broccoli is hot and crisp tender. Chop the broccoli into small, bite-size pieces.
- Measure out 1 cup of quinoa and 1 cup of the roasted squash. Set any extra aside for another meal. In a bowl (or the quinoa cooking pan), toss 1 cup of the quinoa with the broccoli, adding more quinoa as desired. Make a bed of the broccoli quinoa on your plate(s) and top with the caramelized squash, then sprinkle with the feta. Cook the egg(s) to your liking and place them on the bed of quinoa. Enjoy!
Notes
© Copyright 2021, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Quinoa, Breakfast, Egg, Squash, Butternut, Broccoli, Heart healthy, Gluten free, Vegetarian
6 comments
Look at that yolk! That looks delicious!
This looks like an absolutely wonderful breakfast — really any meal! I love the roasted maple butternut squash in here!
Thank you, Michelle! It was sure fun to make … and even more fun to eat. 🙂
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