Aromatic Nut Crumble Crafting: Place a dry small skillet over medium-low heat. Add the almonds, pistachios, sesame seeds, and coriander seeds. Toast for 4-5 minutes, stirring frequently, until fragrant and the sesame seeds are lightly golden. Be careful not to burn them. Remove from heat and let cool for a few minutes. Transfer the toasted mixture to a spice grinder or mortar and pestle. Add the smoked paprika and sumac. Pulse or grind to a coarse, crumbly texture. Set aside.
Golden Quinoa Simmer: In the heavy-bottomed saucepan, combine the rinsed quinoa with 1 ⅓ cups (320ml) of water or vegetable broth for enhanced flavor. Add a pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with the lid, and cook for 15-18 minutes, or until all liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Sweet Squash Roasting: Preheat your oven to 190°C (375°F). Peel the butternut squash, remove the seeds, and cut the flesh into 2cm (¾ inch) cubes. Spread the squash cubes in a single layer on the large rimmed baking tray. Drizzle generously with olive oil (about 1-2 tablespoons), and season with sea salt and freshly ground black pepper. Toss to coat. Roast for 35-40 minutes, flipping halfway, until the squash is tender when pierced with a fork and shows light caramelization at the edges.
Perfect Egg Poise: While the squash roasts, prepare the eggs. Place the eggs in the small saucepan and add enough cold water to cover them by at least 1 inch (2.5cm). Bring the water to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to maintain a gentle boil. Cook for 6-7 minutes for a soft, jammy yolk or 8-9 minutes for a firmer medium-boiled yolk. Once cooked, immediately transfer the eggs to a bowl of ice water to stop the cooking process. Peel when cool enough to handle.
Vibrant Kale Sauté: About 5 minutes before the squash is ready, heat 1 tablespoon of olive oil in the large skillet over medium heat. Add the chopped kale and a pinch of salt and pepper. Sauté for 3-4 minutes, stirring occasionally, until the kale is wilted and has turned a vibrant green. Remove from heat.
Artful Bowl Assembly: Spread a generous dollop (about ¼ of the total) of the creamy lemon-herb hummus on the bottom of each of the four serving bowls. Arrange a portion of the roasted butternut squash, golden quinoa, and sautéed kale in sections over the hummus. Slice the boiled eggs in half and place one egg (two halves) in each bowl. Generously sprinkle the aromatic nut crumble over everything. Serve warm and enjoy your nourishing meal.
