Salmon and Swiss Chard Quinoa Bowl

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 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

Step 1

Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the chopped onion and 2 cloves of minced garlic, cooking and stirring until everything smells fragrant, about 2 minutes. Next, toss in the quinoa and stir it around for about 5 minutes until it’s lightly toasted.

Step 2

Pour in the vegetable broth, bring the mixture to a boil, then cover the pot and lower the heat to a simmer. Let it cook gently until the quinoa is tender, which should take around 20 minutes.

Step 3

While the quinoa cooks, place the salmon in a separate saucepan with the white wine and water. Simmer over medium heat until the salmon is cooked through and flakes easily with a fork, about 10 to 12 minutes. Once done, drain off the liquid, remove the skin, and flake the salmon into bite-sized pieces.

Step 4

In a skillet, warm 1 tablespoon of olive oil over medium heat. Add 2 more cloves of minced garlic and cook until fragrant, about a minute. Then stir in the Swiss chard and a squeeze of lemon juice. Cook just until the chard starts to soften, which takes about 2 minutes, then take it off the heat.

Step 5

Finally, gently fold the flaked salmon and sautéed Swiss chard into the quinoa. Give it a taste and season with salt and pepper to your liking before serving.