Post by Loupy on Oct 12, 2012 17:56:55 GMT -7
Butternut Squash and Quinoa Hash
By Adrianna @ acozykitchen.com/
I made this vegetarian on purpose because I wanted to make something that was healthy-ish. But if you want to cook up some bacon (or lardon) after the quinoa step and then fry the potatoes in the bacon fat…well, I’ll probably applaud you.
Ingredients:
1 cup quinoa
2 cups water
Salt
1 shallot, minced
1 garlic clove, minced
2 small red potatoes (about 1 lb.), cubed
1/2 small butternut squash (about 1/4 lb.), peeled and cubed
1 teaspoon cumin
1 teaspoon paprika
Freshly ground pepper
3 large eggs
1 teaspoon chives, minced
Instructions:
Headnote: I have a very well seasoned cast iron skillet that I used for this entire recipe, from beginning to end, making this recipe a one-pot meal. The quinoa didn’t stick to the bottom. If yours is a little iffy, or you don’t have one, I suggest making the quinoa separately in a non-stick pot. You’ll use the same ratio and directions.
In a 10-inch cast iron skillet, add a teaspoon of olive oil.
When the oil is hot, add the quinoa, water and a pinch of salt.
Cover the pot and cook for 12-15 minutes and until the water has evaporated.
Transfer quinoa to a bowl and set aside.
Pour a teaspoon of olive oil in the cast iron skillet.
When hot, add the shallot and cook until translucent, about 2 to 3 minutes.
Place the garlic atop the cooked shallot and cook until fragrant, about 1 minute.
Add the potato, butternut squash, cumin and paprika and toss; cook for 15-20 minutes, tossing and stirring every few minutes, being sure all of the squash and potatoes get some bottom-of-the-pot-action.
Do a little taste test and make sure the squash and potatoes are cooked.
Add the quinoa back to the skillet and toss.
Salt to taste.
I ended up adding about a 1 teaspoon of salt.
Using the back of your spoon, create 3 cavities in the quinoa/potato mixture.
Crack 3 eggs into those cavities and cover with a lid.
Cook for 2-3 minutes and until the egg whites have set, yet the yolks are still runny.
Top with a sprinkling of chives and serve pronto.
All content © 2009-2012 A Cozy Kitchen. All rights reserved.
By Adrianna @ acozykitchen.com/
I made this vegetarian on purpose because I wanted to make something that was healthy-ish. But if you want to cook up some bacon (or lardon) after the quinoa step and then fry the potatoes in the bacon fat…well, I’ll probably applaud you.
Ingredients:
1 cup quinoa
2 cups water
Salt
1 shallot, minced
1 garlic clove, minced
2 small red potatoes (about 1 lb.), cubed
1/2 small butternut squash (about 1/4 lb.), peeled and cubed
1 teaspoon cumin
1 teaspoon paprika
Freshly ground pepper
3 large eggs
1 teaspoon chives, minced
Instructions:
Headnote: I have a very well seasoned cast iron skillet that I used for this entire recipe, from beginning to end, making this recipe a one-pot meal. The quinoa didn’t stick to the bottom. If yours is a little iffy, or you don’t have one, I suggest making the quinoa separately in a non-stick pot. You’ll use the same ratio and directions.
In a 10-inch cast iron skillet, add a teaspoon of olive oil.
When the oil is hot, add the quinoa, water and a pinch of salt.
Cover the pot and cook for 12-15 minutes and until the water has evaporated.
Transfer quinoa to a bowl and set aside.
Pour a teaspoon of olive oil in the cast iron skillet.
When hot, add the shallot and cook until translucent, about 2 to 3 minutes.
Place the garlic atop the cooked shallot and cook until fragrant, about 1 minute.
Add the potato, butternut squash, cumin and paprika and toss; cook for 15-20 minutes, tossing and stirring every few minutes, being sure all of the squash and potatoes get some bottom-of-the-pot-action.
Do a little taste test and make sure the squash and potatoes are cooked.
Add the quinoa back to the skillet and toss.
Salt to taste.
I ended up adding about a 1 teaspoon of salt.
Using the back of your spoon, create 3 cavities in the quinoa/potato mixture.
Crack 3 eggs into those cavities and cover with a lid.
Cook for 2-3 minutes and until the egg whites have set, yet the yolks are still runny.
Top with a sprinkling of chives and serve pronto.
All content © 2009-2012 A Cozy Kitchen. All rights reserved.
