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Gluten and Dairy Free this makes for a simple weeknight meal
Over medium heat, heat 1/2 tablespoon oil in a small pot. Add half the garlic and cook for 1 minute. Add quinoa and cook for 3-4 minutes.
Add broth to quinoa, bring to a boil, reduce heat and simmer, covered for 20 minutes or until liquid is absorbed and quinoa is fluffy.
In a pan heat 1 tablespoon olive oil over medium heat and cook remaining garlic with red pepper flakes for 1 minute.
Add sliced mushrooms and cook for 4-5 minutes. Add a litte more oil if needed. Add rainbow chard ends and cook for a couple minutes, then add remaining rainbow chard leaves. Add salt and pepper to taste.
In a separate skillet over medium heat heat, drizzle olive oil or cooking spray. Crack 4 eggs in the skillet and cook for a few minutes.
Mix quinoa with mushroom and rainbow chard mix. Serve topped with a sunny side up egg.
Recipe adapted from Fuss Free Cooking’s Rainbow Chard, Kale & Quinoa Salad.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!