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Crispy Quinoa Hash

Crispy Quinoa Hash with Squash, Brussels Sprouts, and Goat Cheese

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Recipe Details


For some reason, breakfast for dinner always makes us feel like it’s the weekend, even when it’s not. As a result, we love to whip up breakfast-y meals as often as possible. This super-seasonal dish combines crisp-crunchy quinoa topped with sautéed squash and Brussels sprouts and, of course, a perfectly fried egg. And, just in case it wasn’t sumptuous enough (it was), there’s a side of creamy goat cheese sauce. Is it dinner time yet?


  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

Ingredients & Equipment

What we send

  • butternut squash cubes
    10 ounces
    butternut squash cubes
  • Brussels sprouts
    8 ounces
    Brussels sprouts
  • shallot
  • quinoa
    2/3 cup
  • apple cider vinegar
    2 teaspoons
    apple cider vinegar
  • crumbled goat cheese
    2 ounces
    crumbled goat cheese
  • milk
    4 ounces
  • rosemary and thyme
    rosemary and thyme
  • rosemary
    1/8 ounce
  • thyme
    1/8 ounce

What You’ll Need

  • olive oil
  • water
  • eggs
  • kosher salt
  • 6" small pot
  • 12" large nonstick pan
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Quarter squash cubes. Rinse remaining produce. Strip rosemary and thyme leaves and finely chop, discarding stems. Quarter Brussels sprouts lengthwise. Peel shallot and mince. 

  2. Cook Quinoa

    Cook Quinoa

    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.

  3. Make Goat Cheese Sauce

    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. 

  4. Sauté Vegetables

    Sauté Vegetables

    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. 

  5. Crisp Quinoa

    Crisp Quinoa

    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.  

  6. Plate Hash

    Plate Hash

    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.

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