A high-protein, high-flavor grain called quinoa was first made popular by the Incas and was later rediscovered by NASA. Do I need to say more?
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- Heat 2 tablespoons olive oil in a saucepan over medium heat. Cook and stir onion and 2 cloves garlic until fragrant, about 2 minutes.
- Stir quinoa into onion mixture until lightly toasted, about 5 minutes.
- 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.
- 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.
- Transfer salmon to a plate and flake fish meat; discard skin and set salmon aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir 2 cloves garlic until fragrant, about 1 minute.
- Stir Swiss chard and lemon juice into garlic until Swiss chard begins to soften, about 2 minutes; remove from heat.
- Gently fold flaked salmon and chard into the cooked quinoa. Season with salt and black pepper.
Nutrition Facts
| Calories | 471 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 6 g |
| Protein | 26 g |
| Saturated Fat | 3 g |
| Sodium | 402 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t change anything. It was just ok. It needed more seasoning. Quite bland. But my roommate thought it was great.
Will definitely be added to the weekly rotation!
Loved this dish. Used powdered vegetable stock which packs a punch in terms of flavour. Served with a beautiful crisp Chardonnay it makes a perfect meal. Will definitely add this to my favourites list.
This was just “okay”. It was missing some flavors. The left overs I put in a “quick quiche” recipe from this site and that was great!
I added a little diced tomato I had left over and sautéed the stems of the chard and added it all together
I totally misread the recipe. I had pre-marinated salmon fillets and was looking for a swiss chard recipe when I picked this one. So, I grilled the salmon and made the rest as a side dish and it was very good! The lemon juice really added just the right flavor. I’ll be making this again!
Well this is just fabulous! I did grill my salmon with a little olive oil, salt, and pepper. Otherwise made as written and it is so, so good!
Absolutely my family’s favorite recipe from this website. Didn’t need to change a thing, although made it once with kale due to what the store had and that was great too.
Healthy and tasty nothing stood out to me in flavors, but knowing I got everything recommended in my pregnancy food list was great!
It was ok. I toasted the quinoa for the first time, and it took away the “dirt” flavor – definitely recommend doing this.
Would make this again; it was good.
This was delicious, easy, and reasonably quick to make….and so darn healthy. This is a keeper recipe. I made one small addition of a bay leaf to the wine broth and that was it.
Very bland. Felt like it was a waste of such nutritous ingredients.
Tried cooking this meal tonight. It was actually very tasty, and is a very nutritious meal. The Quinoa is labeled a “super food” and Swiss Chard is one of the most nutritious vegetables. Add the benefits of Salmon and garlic, and you have a winner. It also tastes very good. The only reason I didn’t give it 5 stars is the presentation. It doesn’t really look very attractive, but it’s worth it for the taste and quality of the meal.
I enjoyed making this dish. Next time I need to use more Swiss Chard because the bunch I got had a lot of leaves that looked like they were starting to spoil. I also put more lemon in for the fish, but that is just a personal preference. I will be making this again!