Crispy Quinoa Hash with Squash, Brussels Sprouts, and Goat Cheese
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Ingredients & Equipment
What we send
- 10 ouncesbutternut squash cubes
- 8 ouncesBrussels sprouts
- 2/3 cupquinoa
- 2 teaspoonsapple cider vinegar
- 2 ouncescrumbled goat cheese
- 4 ouncesmilk
- rosemary and thyme
- 1/8 ouncerosemary
- 1/8 ouncethyme
What You’ll Need
- olive oil
- kosher salt
- 6" small pot
- 12" large nonstick pan
- aluminum foil
Quarter squash cubes. Rinse remaining produce. Strip rosemary and thyme leaves and finely chop, discarding stems. Quarter Brussels sprouts lengthwise. Peel shallot and mince.
In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.
Make Goat Cheese Sauce
Heat 1 teaspoon olive oil in a large nonstick pan over medium heat. When oil is shimmering, add shallot and cook until soft, about 5 minutes. Transfer shallot to a medium bowl. Add apple cider vinegar, goat cheese, and 3 tablespoons milk to bowl with shallot and whisk until smooth. Season with ¼ teaspoon salt and pepper as desired and set aside. Save remaining milk for your morning coffee.
Wipe pan from shallot clean and add 1½ tablespoons olive oil over medium-high heat. When oil is shimmering, add squash and Brussels sprouts. Cook without moving until browned on bottom, 4-5 minutes. Flip vegetables and stir in rosemary, thyme, and ½ tablespoon olive oil. Sauté, stirring, until vegetables are cooked through, 4 minutes more. Season with ½ teaspoon salt and pepper as desired. Divide between 2 bowls.
Return pan from vegetables to medium-high heat and add 2 tablespoons olive oil. When oil is shimmering, add cooked quinoa in an even layer and fry, patting down, until browning and crispy, about 5 minutes. Transfer to bowls with vegetables.
Wipe pan from quinoa clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, crack 2 eggs into pan. Season with ⅛ teaspoon salt and pepper as desired. Fry until whites are set but yolks are still runny, 2-3 minutes. Dollop over goat cheese sauce. Top with fried eggs and enjoy your sensational dinner.