Quinoa with Rainbow Chard and Eggs

• 2 Tablespoons Olive Oil, Or More As Needed, Divided
• 7 cloves Garlic, Chopped, Divided
• 1 cup Quinoa, Rinsed And Drained
• 2 cups Vegetable Or Chicken Broth
• 1 pinch Red Pepper Flakes
• 8 ounces, weight Baby Bella Or Portabella Mushrooms, Sliced
• 12 stalks Rainbow Chard, Chopped
• 4 whole Eggs

1. Over medium heat, heat 1/2 tablespoon oil in a small pot.
2. Add half the garlic and cook for 1 minute.
3. Add quinoa and cook for 3-4 minutes.
4. 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.
5. In a pan heat 1 tablespoon olive oil over medium heat and cook remaining garlic with red pepper flakes for 1 minute.
6. Add sliced mushrooms and cook for 4-5 minutes.
7. Add a litte more oil if needed.
8. Add rainbow chard ends and cook for a couple minutes, then add remaining rainbow chard leaves.
9. Add salt and pepper to taste.
10. In a separate skillet over medium heat heat, drizzle olive oil or cooking spray.
11. Crack 4 eggs in the skillet and cook for a few minutes.
12. Mix quinoa with mushroom and rainbow chard mix.
13. Serve topped with a sunny side up egg.
14. Recipe adapted from Fuss Free Cookings Rainbow Chard, Kale & Quinoa Salad.

olive oil, garlic, quinoa, vegetable or chicken, red pepper, bella, chard, eggs

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/quinoa-with-rainbow-chard-and-eggs/ (may not work)