Dinner Tonight:

Swiss Chard, Mushroom, and Quinoa Salad
Wild Turbot
Rye toast with mixed Olive Tapenade

Swiss Chard, Mushroom, and Quiona Salad Recipe:
1 c. quinoa
1 Tbsp. EVOO
1 lb. Swiss Chard, stems and leaves cut into 1/2 inch pieces and seperated
Coarse salt, fresh groud pepper, and red-pepper flakes to taste
1 garlic clove, minced
12 oz. cremini mushrooms, sliced
1 red onion, chopped
1 Tbsp. Balsamic Vinegar
2 tsp. fresh thyme, chopped
1/2 oz. Parmesan cheese, shaved

Serves 4. Per Serving: 252 Calories, 6g. fat (1 sat) 38g. CHO, 666mg. Sodium, 11g. protein, 5g. fiber

Cook Quinoa according to package directions (I prefer to cook mine in low sodium veg broth).
In a skillet over med. heat, add mushrooms, onions, garlic, herbs, salt, pepper, EVOO, vinegar. Cook about 3 minutes. Add Swiss Chard Stems and continue to cook about 8 more minutes (stirring frequently). Finally, add swiss chard to skillet mixture and cook until wilted. Remove from heat. Scoop serving over quinoa. Top with Parmesan.