Quinoa with Salmon and Swiss Chard recipe

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Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 cup uncooked quinoa
2 cups vegetable broth
¾ pound salmon fillets
1 cup white wine
½ cup water, or more as needed to cover
1 tablespoon olive oil
2 cloves garlic, minced
1 bunch Swiss chard, stems and tough ribs removed, leaves cut into 1/2-inch-wide ribbons
2 tablespoons lemon juice
salt to taste
1 pinch ground black pepper

Nutrition Info

471.1 calories
carbohydrate: 40.1 g
cholesterol: 37.8 mg
fat: 18 g
fiber: 6.1 g
protein: 26.2 g
saturatedFat: 2.5 g
servingSize: -
sodium: 402.1 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons olive oil in a saucepan over medium heat. Cook and stir onion and 2 cloves garlic until fragrant, about 2 minutes.

  2. Stir quinoa into onion mixture until lightly toasted, about 5 minutes.

  3. Pour vegetable broth into quinoa mixture. Bring to a boil, then cover and reduce heat to low. Simmer until quinoa is tender, about 20 minutes.

  4. Meanwhile, heat salmon, white wine, and water in a saucepan over medium heat. Simmer until salmon is cooked through and easily flaked with a fork, 10 to 12 minutes, drain.

  5. Transfer salmon to a plate and flake fish meat, discard skin and set salmon aside.

  6. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir 2 cloves garlic until fragrant, about 1 minute.

  7. Stir Swiss chard and lemon juice into garlic until Swiss chard begins to soften, about 2 minutes, remove from heat.

  8. Gently fold flaked salmon and chard into the cooked quinoa. Season with salt and black pepper.

Recipe Yield

4 servings

Recipe Note

Quinoa is a high flavor, high protein grain made popular by the Incas, then rediscovered by NASA. Need I say any more?

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