Warm Quinoa Salad

We have a meatless Monday recipe for you today. 

This is a recipe I watched my daughter in law make one day for lunch and I thought it was a brilliant idea and it was delicious.  Quinoa is high in protein and with the added egg and vegetables it is a hearty but healthy lunch! 

It's hardly a recipe as much as a combination of what you have in your refrigerator and pantry.

Mix it together on Monday, have it for dinner or enjoy it over salad greens for lunch throughout the week.

• 2 cups prepared quinoa (either with vegetable stock or water)
• 1 tablespoon oil
• 1 large onion, diced
• 1 portabella mushroom, gills removed and mushroom diced, or a handful of button mushrooms, diced
• 2 bell peppers, diced
• 2 garlic cloves, minced
• 1 can 10-ounce can / 284 ml diced tomatoes 
• 1 small can green chilis
• 1 teaspoon or more to taste of dried chili flakes
• 2 handfuls of kale salad

• Romaine greens for a salad bed
• fried soft eggs 

1. In a large saute pan, heat oil and fry onions and mushrooms together until tender.  Add remaining vegetables, seasoning and kale salad.  Simmer for 10 minutes.
2. Add prepared quinoa and heat through.
3. Arrange greens on a plate, put a large serving spoon of quinoa salad in the center and top with a soft egg.