Swiss Chard and Quinoa



1/2 Cup Pine Nuts

Salmon filets, split lengthwise

Greek seasoning to taste

1 medium yellow onion, chopped

1 diced tomato

2-3 cloves fresh garlic, peeled and chopped

2 larg bunches Swiss Chard, chopped

1 cup Harvest grain Quinoa

3 Tablespoons chicken broth base

1/4 Cup each chopped fresh chives & parsley

2 Tablespoons chopped lemon thyme (optional)


  1. Toast the pine nuts in pan, set aside0605161952
  2. Season salmon with Greek seasoning and place in saucepan, skin side down to sear. Turn after skin starts to crisp and brown, cooking for 2 more minutes. Remove from pansalmonsear
  3. add onions to pan, stirring until they become translucent. Add diced tomato, cook for one more minute. Add garlic, cooking for an additional minute. Add chopped swiss chard, tossing until it begins to wilt.
  4. add toasted pine nuts, quinoa, broth base and 2 cups of water. Bring to a boil, stirring occasionally.
  5. place salmon fillets on top of mix, cover with chopped herbs, turn off heat and cover, letting the mixture sit until quinoa absorbs the liquid, about 20 minutes.
  6. Serve, with toasted pine nuts sprinkled on top.0605161959

Prep time 10 minutes

Cook time 30 minutes

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