The layers of flavors in this dish are fabulous!
Red Quinoa Bowl with Swiss Chard and Poached Egg
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.
More From Sunset
- Calories: 483
- Calories from fat: 52%
- Protein: 17g
- Fat: 29g
- Saturated fat: 4.7g
- Carbohydrate: 44g
- Fiber: 6.9g
- Sodium: 1232mg
- Cholesterol: 212mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes