Photo: Iain Bagwell; Styling: Karen Shinto
YieldsServes 2Total Time40 mins
AuthorAmy Machnak,
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
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
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
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
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.

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

Directions

Step 1
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
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
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
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.

Red Quinoa Bowl with Swiss Chard and Poached Egg