Quinoa with Rainbow Chard and Eggs

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.