Lofty goals, hopes and dreams, aspirations soar as we welcome another year. New Year's resolutions are certainly inspiring, but I'm taking this opportunity to remind myself that every single day of the year is a good time to reflect upon self improvement.
If eating healthier is one of your goals for 2011 as it is mine, here's a nutritious dish to get you started.
But before I get to the recipe, I want to share that Hungry Cravings was the Foodista Drink Blog of the Day on New Year's Eve, and my Pomegranate-Grapefruit Champagne Sparklers were featured on Gourmet Live's Weekly Roundup: Creative Cocktails. Also, this week's Cooking Club of America Online Find is my Coconut Tapioca Pudding. I couldn't be more thankful for all the link love!
Quinoa, Squash & Leek Pilaf with Runny Eggs
¼ cup extra virgin olive oil
1 leek, pale part only, sliced
1 2-pound butternut squash, peeled, seeded, and diced
2 ½ cups quinoa
1 quart vegetable broth
¾ teaspoon minced fresh thyme
Freshly ground black pepper
Grated Parmegiano-Reggiano, for serving
Heat a small, heavy pot over medium heat until very hot but not smoking. Add 3 tablespoons of the oil and swirl to coat the bottom of the pot. Add the leeks and sauté for 3 to 4 minutes, or until soft. Add the butternut squash and quinoa and stir until coated with the oil. Add the broth and thyme, season to taste with salt and pepper, and bring to a boil. Cover, reduce the heat to low, and cook for 20 to 22 minutes, or until the quinoa is tender and all of the liquid has been absorbed.
Cook the eggs sunny side up with the remaining tablespoon of oil in a nonstick pan.
Fluff the quinoa with a fork. Divide the quinoa among individual bowls, top each with an egg and plenty of Parmegiano, and serve immediately.
Serves 6 as a vegetarian main course.