1 bunch Swiss chard, stems chopped and leaves torn, divided
1 large garlic clove, minced
1 portabella mushroom, dark gills removed, then halved and cut into 1/2-in.-wide slices
1 teaspoon kosher salt
2 large eggs
pepper
2 Tbl chopped chives
Instructions
Cook quinoa according to package instructions.
Meanwhile, bring a medium saucepan with about 2
in. of water and the vinegar to a simmer; keep
hot, covered.
Heat 1 tbsp. oil in a frying pan over medium-
high heat. Cook onion, carrot, and chard stems,
stirring often, until softened, about 10
minutes. Add garlic and mushroom; cook until
mushroom softens, adding oil to pan if needed,
about 2 minutes. Put chard leaves on top of
vegetables, add 2 tbsp. water and the salt, and
cook, covered, until leaves wilt, about 2
minutes. Stir in quinoa. Divide mixture between
2 bowls.
Lift egg out of water to top one of the quinoa
bowls; repeat with second egg. Drizzle each bowl
with 1 tbsp. oil and sprinkle with pepper and
chives.
Originally Submitted
10/12/2014
0 Out of 5 from
0 reviews
You can add this Red Quinoa Bowl with Swiss Chard and Poached Egg recipe to your own private DesktopCookbook.
