Swiss Chard and Quinoa Bowl

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We are pretty binary at our house. We either eat super healthy or super indulgently. Usually the healthy meals come out of guilt, but they always seem to be just the thing I need after day or two of rich meals. I’m always up for a salad, but since we already eat them pretty regularly, I searched for something that was healthy, warm and out of our normal leafy-green routine.

I came across this quinoa bowl and knew it was exactly what I was craving. It’s filled with Swiss chard, carrots, plenty of portabella mushrooms, and topped with my favorite protein – poached eggs. Poached eggs can save almost any meal, but what’s underneath these poached eggs is good enough to stand on it’s own.

It’s a super simple meal that comes together quickly, so it would be a great option for a weeknight dinner. I buy rainbow carrots, rainbow chard and rainbow quinoa to keep the dish colorful, but you can use whatever you have on hand. I think that an avocado on top would be another great addition, if you’re looking to add even more substance to your meal.

Quinoa Bowl with Swiss Chard
serves two generously

Ingredients:
1/2 cup rainbow quinoa, rinsed
2 tsp white vinegar
2 Tbs olive oil
1/2 onion, roughly chopped
1 large carrot, cut into thin coins
1 bunch Swiss chard, stems chopped into 1/4 inch pieces and leaves torn, divided
1 large portabella mushroom, dark gills removed, then sliced
1 garlic clove, minced
1 tsp kosher salt, plus more to taste
2 eggs
Pepper
1 green onion, thinly sliced

Bring quinoa and 1 cup of water to a boil in a large saucepan. Cover and simmer for 15 minutes, or until quinoa is tender.

Meanwhile, fill a saucepan with at least 3 inches of water and mix in vinegar. Bring to a simmer and hold until you’re ready to poach the eggs.

Once the quinoa is finished cooking, remove it from the saucepan and set aside in a bowl while you prepare the vegetables. In the same saucepan, heat the oil over medium heat. Add the onion, carrot and chard stems and cook for 5 minutes. Add the portabella mushroom slices and cook until all vegetables are tender, about 5 additional minutes. Stir in garlic and stir until fragrant, about 30 seconds. Add salt, 2 Tbs of water and chard leaves. Stir and cover until leaves have wilted, about 2-3 minutes. Mix in quinoa and remove from heat. Add pepper and additional salt to taste.

To poach the eggs, crack each egg in a ramekin. Using a large spoon, swirl the water and drop eggs one at a time. You can either cook the eggs together, or in separate batches if you are not familiar with poaching. Cook for approximately 2-3 minutes, or until yolk is to your desired consistency.

To assemble, divide the veggie mixture between two bowls and top with poached eggs. Sprinkle green onions over the top of each bowl. Serve immediately.

Recipe adapted slightly from My Recipes

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