Servings: 2

½ cup red quinoa, rinsed ½ cup red quinoa, rinsed
2 tsp distilled white vinegar 2 tsp distilled white vinegar
about 3 tbsp extra-virgin olive oil, divided about 3 tbsp extra-virgin olive oil, divided
½ onion, roughly chopped ½ onion, roughly chopped
1 large carrot, cut into thick coins 1 large carrot, cut into thick coins
1 bunch Swiss chard, stems chopped and leaves torn, divided 1 bunch Swiss chard, stems chopped and leaves torn, divided
1 large garli clove, minced 1 large garli clove, minced
1 portabella mushroom, dark gills removed, then halved and cut into ½" wide slices 1 portabella mushroom, dark gills removed, then halved and cut into ½" wide slices
1 tsp kosher salt 1 tsp kosher salt
2 large eggs 2 large eggs
pepper pepper
2 tbsp chopped chives 2 tbsp chopped chives

1. Cook quinoa according to package instruction. Meanwhile, in a medium saucepan, bring about 2 in of water and the vinegar to a simmer, keep hot, covered
2. In a large frying pan, heat 1 tbsp oil, over medium-high heat. Cook onion, carrot, and chard stems, stirring often, until soften, 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 bowls.
3. poach eggs: crack 1 egg into a glass measuring cup. Swirl simmering water in a circle with slotted spoon, rhen slip egg gently into the water. Cook until white firms and yolk is dome the way you like it (1 minute for softly set). Lift egg out of water to top a quinoa bowl; repeat with second egg.
4. Drizzle each bowl with 1 tbsp oil and sprinkle with peppers and chives

Per serving:  Per serving:
483 Cal.,  483 Cal.,
253 cal from Fat  253 cal from Fat
17 g protein  17 g protein
29 g fat (4.7 g saturated fat)  29 g fat (4.7 g saturated fat)
44 g carbs (6.9 g fiber)  44 g carbs (6.9 g fiber)
1,232 g sodium  1,232 g sodium
212 mg cholesterol  212 mg cholesterol