Quinoa, Chard, Mushroom, Chimichurri Breakfast Bowl
Servings 8 servings
Calories 390kcal
Ingredients
Mushroom & Chard
- 10 oz Swiss chard chopped
- 2 tsp fresh ginger minced
- 2 tsp fresh garlic minced
- 14 oz crimini mushrooms sliced
- 1/8 tsp ground black pepper
- 1 tsp canola oil
Chimichurri
- 1-1/3 oz fresh parsley chopped
- 1-1/3 oz fresh cilantro chopped
- 1/3 oz red wine vinegar
- 1/8 oz ground cumin
- 1/8 oz sriracha sauce
- 1/8 oz kosher salt
- 1/3 oz fresh garlic
- 1/3 oz fresh oregano chopped
- 2/3 oz extra virgin olive oil
Fried Egg
- 8 each whole egg
- 1 Tbsp canola oil divided
Quinoa
- 8 cups red quinoa cooked
Instructions
Mushroom & Chard
- Heat canola oil in a skillet and saute chard for 2 minutes. Set chard aside. Add ginger, garlic, and mushrooms and cook until soft. Add the chard leaves and black pepper. Toss to wilt and heat.
Chimichurri
- In a blender, combine all ingredients for the chimichurri except the olive oil. Quickly pulse the ingredients. Slowly drizzle in the olive oil while blending.
Quinoa
- Cooked quinoa according the package directions. Keep warm.
Fried Eggs
- Fry eggs in a pan with the canola oil.
To Serve:
- In a bowl, layer the quinoa, chard, fried egg, then chimichurri sauce on top.
Nutrition
Serving: 1bowl | Calories: 390kcal | Carbohydrates: 47g | Protein: 17g | Fat: 16g | Saturated Fat: 2.5g | Sodium: 275mg | Fiber: 6g
