Quinoa, Butternut Squash & Leek Pilaf with Runny Eggs

A few years back I wouldn’t ever eat egg yolks when eating eggs for breakfast. As B and I were eating this yummy, healthy dinner tonight (made even yummier from runny eggs), I was reminded of back when we first started dating and how he never made fun of me for eating around the yolk when eating fried eggs. Now that’s true love. And craziness because yolks are delicious — nature’s best sauce, in my (now) opinion.

Quinoa, Butternut Squash & Leek Pilaf with Runny Eggs
Inspired by Hungry Cravings
Serves 6

Here’s what I used:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp canola oil
  • 1 leek, pale part only, sliced thinly
  • 1 2-pound butternut squash, peeled, seeded, and diced
  • 2 ½ cups quinoa
  • 1 quart low-sodium vegetable broth
  • 1 tsp minced fresh thyme
  • kosher salt and freshly ground black pepper
  • 6-12 eggs, depending on appetite
  • grated parmegiano-reggiano, for serving

Here’s what I did:

  1. Heat the olive oil over medium heat in a large dutch oven until hot but not smoking. Add the leeks, season with salt and pepper, and sauté for 3 to 4 minutes, until soft. Add the butternut squash and quinoa and stir until coated with the oil. Add the broth and thyme, season to taste with salt and pepper, and bring to a boil. Cover, reduce the heat to low, and cook for about 30 minutes, or until the quinoa is fluffed up and the butternut squash is tender.
  2. In a nonstick pan, heat the canola oil over medium heat and cook the eggs sunny side up. Season the eggs with salt and pepper to taste.
  3. Fluff the quinoa with a fork. Divide the quinoa among individual bowls, and top each with an egg (or two) and lots of parmegiano.
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