- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 3/4 pound salmon fillets
- 1 cup white wine
- 1/2 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
- 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.