Quinoa with Rainbow Chard and Eggs

1. 1

   Over medium heat, heat 1/2 tablespoon oil in a small pot.

2. 2

   Add half the garlic and cook for 1 minute.

3. 3

   Add quinoa and cook for 3-4 minutes.

4. 4

   Add broth to quinoa, bring to a boil, reduce heat and simmer, covered for 20 minutes or until liquid is absorbed and quinoa is fluffy.

5. 5

   In a pan heat 1 tablespoon olive oil over medium heat and cook remaining garlic with red pepper flakes for 1 minute.

6. 6

   Add sliced mushrooms and cook for 4-5 minutes.

7. 7

   Add a litte more oil if needed.

8. 8

   Add rainbow chard ends and cook for a couple minutes, then add remaining rainbow chard leaves.

9. 9

   Add salt and pepper to taste.

10. 10

    In a separate skillet over medium heat heat, drizzle olive oil or cooking spray.

11. 11

    Crack 4 eggs in the skillet and cook for a few minutes.

12. 12

    Mix quinoa with mushroom and rainbow chard mix.

13. 13

    Serve topped with a sunny side up egg.

14. 14

    Recipe adapted from Fuss Free Cookings Rainbow Chard, Kale & Quinoa Salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.