Photo: Iain Bagwell; Styling: Karen Shinto
Total Time
40 Mins
Yield
Serves 2

Technically a seed (so no gluten), quinoa is touted as a superfood for its high fiber and protein. The runny yolk of a poached egg creates a little sauce on top.

How to Make It

Step 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.

Step 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.

Step 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).

Step 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.

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