i’m set to go back to school tomorrow. it’s been a full spring break (portland and tahoe and too much baking/cooking), but even given all that fun, i’m not dreading going back. i have 4 day weekends this quarter (i didn’t have much of a choice, though not complaining), i’m bringing a car (so many adventures!! also excited not to have to lug groceries to my apartment on the bus) and there are disney plans for the first saturday. anyways, these chimichurri and butternut squash quinoa bowls signal my return to socal; i tend to eat (slightly) healthier at school because i have healthier snacks lying around, and in general am too busy to make the intense things i do at home. plus, winter squash is basically gone, so here’s to one last butternut hurrah until it comes back in 7-8 months.
these chimichurri and butternut squash quinoa bowls were inspired by naturally ella’s breakfast tacos. they both have super creamy, almost rich, super sweet squash, as well as a zingy chimichurri (though i opted out of the kale). unlike the tacos though, this bowl has a base of quinoa (if you haven’t cooked it in a rice cooker before, highly recommend), as well as some almonds and sesame seeds for toasty crunchy deliciousness. i went with a crispy fried egg, and i can’t stop staring at those lacy edges. the main reason i eat fried eggs is because of those crispy, salty bits.
1 year ago: Creamy Coconut Milk Chicken Adobo, Buttermilk Oatmeal Raisin Scones
2 years ago: Orange Supremes, Chocolate Cake with Whipped Ganache and Raspberries
3 years ago: Garlic and Rosemary Infused Penne with Chickpeas, Mini Brown Butter, Coconut and Raspberry Cakes
Chimichurri and Butternut Squash Quinoa Bowls
- 1 large butternut squash peeled, seeded and cubed
- 1/4 cup minced parsley leaves
- 2 green onions chopped
- 1 clove garlic minced
- 2 T red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 cups quinoa cooked
- 1/4 cup grated parmesan
- 4 fried or poached eggs
- 1/3 cup toasted almonds
- 2 T toasted sesame seeds
Toss the butternut squash with some oil and salt, then spread into a single layer on a lined baking sheet. You may need 2 baking sheets if you find that using 1 forces all the squash to touch each other. Roast the squash at 400F for 25-30 minutes, or until fork-tender and golden brown.
Combine the parsley, green onions, garlic, red wine vinegar and extra virgin olive oil in a small bowl.
Toss the quinoa with the grated parmesan.
Divide the quinoa into 4 bowls, then top each with an egg, some almonds and sesame seeds, a big spoonful of chimichurri, and the squash. You may have leftover squash, which is delicious as a leftover vegetable. Serve warm or at room temperature.
other rice bowls