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.