Red Quinoa Bowl With Swiss Chard And Poached Egg

Name: Red Quinoa Bowl With Swiss Chard And Poached Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup red quinoa, rinsed; 2 teaspoons distilled white vinegar; About 3 tbsp. extra-virgin olive oil, divided; 1/2 onion, roughly chopped; 1 large carrot, cut into thick coins; 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 tablespoons chopped chives

Servings: persons

1/2 cup red quinoa, rinsed
2 teaspoons distilled white vinegar
About 3 tbsp. extra-virgin olive oil, divided
1/2 onion, roughly chopped
1 large carrot, cut into thick coins
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 tablespoons chopped chives

1
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.
2
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.
3
Crack an egg into a small dish. Using a slotted spoon, swirl simmering water in a circle, then slowly pour in egg. Cook until white firms and yolk is done the way you like (1 minute for softly set).
4
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.

130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup red quinoa, rinsed, 2 teaspoons distilled white vinegar, About 3 tbsp. extra-virgin olive oil, divided, 1/2 onion, roughly chopped, and more.

Yes, Red Quinoa Bowl With Swiss Chard And Poached Egg falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!