Rainbow Swiss Chard with Red Quinoa


  • 1 can Season Sardines in Water (4.375 oz.), flaked
  • 1 cup red quinoa
  • 2 cups vegetable stock
  • 1 Tbsp. canola oil
  • 2 cloves fresh garlic, minced
  • ⅓ cup feta cheese, crumbled
  • 2½ Tbsp. toasted slivered almonds
  • 1 tsp. red pepper flakes
  • ¼ cup fresh lemon juice
  • 2 cups rainbow chard, chopped
  • ¼ cup olive oil
  • ¼ cup mixed fresh parsley, mint and chives (chopped)
  • Salt, pepper and garlic powder


  • In a medium saucepan, cook quinoa with stock until it boils. Lower heat and simmer covered until liquid is gone (about 5 or 6 minutes).
  • In a medium skillet, heat oil and garlic, almonds, and pepper flakes on medium for 3 minutes.
  • Add sardines and increase heat to medium high.
  • Add salt and pepper.
  • Add chard and sauté 2 to 3 minutes. Remove from heat and cool for 5 minutes.
  • In a medium mixing bowl, combine dressing ingredients. Add chard to dressing mixture and toss.
  • Toss in the cooked quinoa and serve. Crumble feta cheese right on top.