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A white plate with Swiss Chard & Quinoa Salad

Swiss Chard Salad & Quinoa (Ensalada de Acelgas)

A healthy Swiss Chard Salad & Quinoa recipe made with fresh-from-the-garden ingredients. It's the easiest way to enjoy this superfood powerhouse.
Course Salad
Cuisine Latin American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 224kcal
Author Ana Frias


  • 2 1/2 cups cooked quinoa
  • 1/2 cup pomegranate seeds about 1/2 pomegranate
  • 1 cup Swiss chard chopped
  • 1/2 cup flat parsley leaves
  • 1/2 cup cup mint leaves optional
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • black pepper to taste


  • In a large bowl, combine the quinoa, swiss chard and pomegranate seeds
  • In a blender or food processor, combine the parsley, mint, lemon juice, oil, salt & pepper.
  • Blend until finely chopped.
  • Pour over the quinoa mixture and toss until well combined.
  • Serve as a side or even add some grilled shrimp for a hearty meal

How to cook quinoa

  • 1 cup of dry quinoa will convert to 3 cups when cooked. Rinse quinoa, and add to a medium saucepan. Add 2 cups of water, and a dash of kosher salt.
  • Bring to a boil and lower to low heat. Simmer for 15 minutes.
  • Remove from heat and let it rest for 5 minutes. Then fluff with a fork.


Make ahead: Refrigerate cooked quinoa in shallow airtight containers or resealable bags. Properly stored, cooked quinoa will last for 3 to 5 days in the refrigerator.


Serving: 1.5cups | Calories: 224kcal | Carbohydrates: 30g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 173mg | Potassium: 334mg | Fiber: 4g | Sugar: 5g | Vitamin A: 24IU | Vitamin C: 30mg | Calcium: 3mg | Iron: 16mg