Quinoa, Salmon, and Swiss Chard Delight

Ingredients 0/12

Step 1

Heat 2 tablespoons of olive oil in a saucepan over medium heat. Toss in the chopped onion and 2 cloves of garlic, cooking until they’re fragrant and soft, about 2 minutes. Add the quinoa to the pan and stir it around for about 5 minutes until it’s lightly toasted.

Step 2

Pour in the vegetable broth, bring everything to a boil, then cover the pot and turn the heat down low. Let it simmer gently until the quinoa is tender and has absorbed the liquid, which should take about 20 minutes.

Step 3

While the quinoa is cooking, place the salmon, white wine, and water in another saucepan over medium heat. Let it simmer until the salmon is cooked through and flakes easily with a fork, around 10 to 12 minutes. Drain the liquid, remove the skin, and flake the salmon, then set it aside.

Step 4

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the remaining 2 cloves of garlic and cook just until fragrant, about a minute. Stir in the Swiss chard and lemon juice, cooking until the greens start to soften, roughly 2 minutes, then take the pan off the heat.

Step 5

Finally, gently fold the flaked salmon and sautéed chard into the cooked quinoa. Season with salt and pepper to taste, and you’re ready to serve.