Rainbow Chard, Mushroom and Quinoa Salad with a Fried Egg

Yesterday marks day two of my gluten free diet, and also my first road block. However, I'm not surprised as the item in question is dairy. I've had, for some time, an idea that I was lactose intolerant. Mostly cheese is the culprit. Yes, I know...cheese, in all of it's glory and splendor is my demise. It really is sad that someone so in love with food and beverage has so many physical problems with it. On week two I might have to completely eliminate dairy as well to see if that is also the source of my problems.

Any who, enough about my dietary issues and on to the meal. This dish is a staple in our household, heck we practically have it once a week, and before you ask, yes it is adapted from

Power Foods

. What's not to love? It's healthy, gluten free, omit the cheese and it's vegan (and maybe more stomach-able for me), and best of all it is scrumptious. 

I love chard and I love cremini mushrooms and they are quite the pair in this dish. The rainbow chard may steal the show in the dish, but you still get some great woodsy flavor from the cremini mushrooms. It's a versatile dish that can be served as a side dish or a main entree. I often make this as a stand alone meal sans fried egg, but really wanted a little extra protein so I made

the perfect fried egg

courtesy of some advice on


 I had seen a year ago.

And a word of advice: if you don't already have one I highly recommend investing (super cheap) in a mushroom brush. They have gentle bristles which dust off the dirt on your mushrooms. If they're organic or foraged, then it's not really necessary to wash them, besides mushrooms are like a sponge so they retain all that moisture and can end up soggy when you cook them.

Rainbow Chard, Mushroom and Quinoa Salad with a Fried Egg,

serves 2 (4 as a side)

Adapted from Power Foods, Whole Living


1 cup quinoa

1 1/2 tablespoon extra-virgin olive oil

1 lb Rainbow Chard, stems and leaves cut into 1/2 pieces (about 10 1/2 cups), rinsed well

Coarse salt and freshly ground pepper

Pinch of crushed red pepper flakes

2 garlic cloves, minced

12 ounces cremini mushrooms, trimmed, cleaned and thinly sliced

2 teaspoons fresh thyme, finely chopped

1 ounce shaved parmesan (optional)

2 eggs (optional)

In a medium saucepan, bring 2 cups water to a boil, add quinoa and reduce heat to a simmer. Cover and cook quinoa until tender and liquid has been absorbed, about 15 minutes. Remove from heat. Meanwhile heat 1/2 tablespoon oil in a large skillet over medium heat. Cook chard (stems and leaves), stirring occasionally, until wilted and tender, about 8 minutes. Add 1/4 teaspoon salt and season with pepper. Add red pepper flakes and toss. Transfer to a platter.

Add remaining tablespoon oil and the garlic to the skillet. Cook over medium heat, stirring, until garlic is fragrant. Add mushrooms and cook, stirring occasionally until they start to release their juices, about 3 minutes.  Add 1/4 teaspoon salt and season with pepper. Cook stirring occasionally, until mushrooms are tender, 5 minutes. Stir in quinoa and thyme. Remove from heat.

To serve, divide chard among plates and top with quinoa mixture. Sprinkle with parmesan cheese (optional) and top with fried egg (optional).

Perfect Fried Egg



Butter a hot pan and drop egg in immediately. Add a bit of water to the pan and cover. Cook for about a minute. Remove and season with salt and pepper.