I love simple food. With just a few ingredients and little time, you have a mix of well balanced flavors and a tasty meal. With much effort, Will and I have been trying to add more vegetable recipes into our daily routine. Do get me wrong, we love meat like the next guy, but perhaps less is more when it comes to consumption. So here is a psuedo vegetarian recipe in that it has a greatly appreciated egg on top. The egg yolk is over easy and adds a hint of richness to the dish. Yum. Really. I’ve made this a few times now and it is easily becoming my new last minute go to instead of a powdery box of macaroni and cheese. Cheers!
Rainbow Chard, Kale & Quinoa Salad
A bunch of rainbow chard and kale mix – about 7 stalks, washed, trimed and removed the fibrous ends
3 large portobello mushrooms, clean by using a paper towel
3 cloves of garlic
A pinch of chilli flakes
Olive oil for cooking
1/4 cup of uncooked quinoa & 1/2 cup of boiling water (or a stock such as vegetable or chicken)
2 eggs *optional*
Salt to taste
Add quinoa and boiling water (or stock) into a small pot and cook over high heat. When the mixture is boiling, lower the heat to the lowest and let it simmer until the water is almost absorbed by the quinoa. Turn off the heat and let the quinoa sit until water is fully absorbed. (To make salad preparation a bit easier, I prefer this to be done ahead before making the salad.) Finely chop garlic and slice portobello mushrooms. Set aside. Slice the chard and kale. Separate the stalk and the leaves. In a pan over medium heat, add garlic and chilli flakes with some olive oil. I usually do this for a mere thirty to sixty seconds, making sure not to burn either. Add mushrooms and stir to combine for a minute. Mushrooms tend to absorb oil so add more olive oil to moisten. Add the stalk bits to the mushroom mixture. Cook until the stalk bits are slightly tender. Do this over low heat. Add the leaf bits and saute until tender over low heat. Set aside while you start to cook a sunny side up omelette. To serve, spoon the chard-kale mixture onto a plate, followed by quinoa and topped with an over easy egg.
Recipe originally from Stress Free Cooking, slightly tweaked