what you need
3/4 cup quinoa
2 1/2 pounds large sunchokes, peeled and cut into 2-inch pieces
1 pound Tuscan kale, tough stems discarded
3 tablespoons extra-virgin olive oil blended with 3 tablespoons of vegetable oil
1 small red onion, sliced 1/4 inch thick
1 tablespoon unsalted butter
1/2 pound portobello mushrooms, cut in 1 inch pieces
Freshly ground pepper
how to make it work
In a medium saucepan, cover the quinoa with 2 inches of water. Bring to a boil, cover and cook over low heat until the quinoa is tender, about 25 minutes. Drain the quinoa.
Meanwhile, in a large saucepan, cover the sunchokes with water and add a large pinch of salt. Boil over high heat until the sunchokes are tender, about 10 minutes. Drain and let cool slightly, then slice the sunchokes 1/4 inch thick.
Fill the large saucepan with water and bring to a boil. Add the kale and cook until just tender, about 3 minutes. Drain the kale and let cool slightly. Squeeze the kale dry and coarsely chop it.
In a small skillet, heat 2 tablespoons of the blended oil. Add the sliced red onion and a pinch of salt and cook over moderately low heat, stirring occasionally, until browned, about 12 minutes.
In a large nonstick skillet, melt the butter in 2 tablespoons of the blended oil. Add the sunchokes in an even layer and cook over high heat until browned on the bottom, about 3 minutes. Turn the sunchokes, reduce the heat to moderately high and continue cooking until starting to brown, about 2 minutes. Push the sunchokes to the side of the skillet.
Add 1 more tablespoon of the blended oil and the mushrooms. Season with salt and pepper and cook over moderately high heat until browned, about 3 minutes. Add the remaining 1 tablespoon of blended oil along with the quinoa, kale and onion and cook, stirring, until heated through. Season with salt and pepper and serve with two sunny side up eggs.