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.
10 oz chopped Swiss chard, 2 tsp fresh minced ginger, 2 tsp minced garlic, 14 oz sliced cremini mushrooms, 1/8 tsp black pepper, 1 tsp canola oil
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.
1-1/3 oz fresh chopped parsley, 1-1/3 oz fresh chopped cilantro, 1/3 oz red wine vinegar, 1/8 oz ground cumin, 1/8 oz sriracha sauce, 1/8 oz kosher salt, 1/3 oz minced garlic, 1/3 oz fresh chopped oregano, 2/3 oz extra virgin olive oil
Quinoa
Cooked quinoa according the package directions. Keep warm.
8 cups cooked red quinoa
Fried Eggs
Fry eggs in a pan with the canola oil.
1 Tbsp canola oil, divided, 8 each whole eggs
To Serve:
In a bowl, layer the quinoa, chard, fried egg, then chimichurri sauce on top.