// Ancient grains are unchanged by time or hands. They offer a glimpse into the past while filling our bellies with a whole lot of nutrients and fiber. Coupled with the fullness of the squash, the brightness of the lemony swiss chard, and topped with a poached egg, this breakfast is sure to nourish and sustain. A great way to start the day!
A Savory Winter Wheat Berry and Quinoa Breakfast Bowl
1 cup of winter wheat berries, rinsed
1 cup quinoa, rinsed
6 cups of water, divided
1 butternut squash, peeled, seeds removed, and chopped into 1-inch cubes
Few glugs of extra virgin olive oil
2 bunches of swiss chard, stems removed, and chopped
Juice of 1 lemon
4 eggs, poached
Salt and pepper
Preheat oven to 400 degrees Fahrenheit.
In a medium pot, bring 4 cups of water, dash of salt, and winter wheat berries to a boil. Reduce to a simmer for 1 hour.
On a parchment-lined baking sheet, spread out cubes of butternut squash. Drizzle with olive oil, and sprinkle with salt and pepper. Pop in the oven and bake for 30-45 minutes, or until soft and golden brown edges begin to appear.
When you have 25 minutes left on the clock for the winter wheat berries, place quinoa, 2 cups of water, and a dash of salt into a separate, medium pot. Bring to a boil. Reduce to a simmer, cover, and cook for 15-20 minutes.
While the quinoa is cooking, begin to heat water in a small saucepan to poach the eggs in. Bring the water to just before a boil and add a splash of vinegar, white or apple cider. Create a whirlpool and drop one egg in at a time. Cook for around 3 minutes. Remove with a slotted spoon, and place on a plate with a paper towel to remove any of the excess water.
While the eggs are poaching, begin heating a medium pan with a glug of olive oil. Add in chopped swiss chard. When eggs have been removed from water, turn off heat for the swiss chard and squeeze the juice of one lemon over the top.
To serve, take a scoop of each grain and mix in your bowl. Top with swiss chard and squash, and place the poached egg on top.
// Cook’s Note: The grains and roasted squash can be prepared up to 3 days in advance and reheated for an easy morning.