Ingredients
Scale
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
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Keywords: Quinoa, Breakfast, Egg, Squash, Butternut, Broccoli, Heart healthy, Gluten free, Vegetarian