Our CSA boxes these past few weeks have contained an abundance of greens and squash (kabocha squash, to be exact). Last week it included some of these tiny, sweet carrots, as well.
So when I came across this quick and easy recipe in Real Simple that could easily help me make use of all that beautiful abundance of vegetables, I knew we’d be having it for dinner this week.
The recipe calls for being served with pesto and pecans, both of which I really liked. (The crunch of the pecans was great.) But that egg on top really makes it a meal.
- 1 cups quinoa, rinsed
- 2 Tbsp. olive oil
- 1 lb. vegetables (squash, sweet potato, or carrots), cut into 1-inch pieces
- kosher salt and black pepper
- 1 medium red onion, sliced
- 2 bunches kale (1¼ pounds), thick stems removed and leaves cut into bite-size pieces (about 14 cups)
- 4 poached eggs
- toasted pecans
- Cook the quinoa according to the package directions.
- Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the vegetables, 1 teaspoon salt, and ½ teaspoon pepper and cook, covered, tossing occasionally, until the vegetables begin to brown and soften, 6 to 8 minutes.
- Add the onion to the pot and cook, tossing occasionally, until the vegetables and onion are tender, 4 to 6 minutes. Add as much kale to the pot as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 3 to 4 minutes.
- Serve the vegetables over the quinoa, top each serving with a poached egg and serve with pesto and pecans on the side.