Fast & Healthy: Sunburst Trout, Red Quinoa & Rainbow Chard

For a fast, easy and extremely healthy dinner, try this menu!

Sunburst Trout: add salt & pepper and drizzle with olive oil. Place on sheet pan and broil on high heat for 7 minutes until fish flakes easily with a fork. Finish with squeeze of lemon

Red Quinoa (artisanal grain, can find at Earth Fare): saute sliced baby carrots, sliced celery and sliced garlic in olive oil for 4 minutes (until fragrant) in saute pan. While sauteeing, bring 1 cup rinsed red quinoa and 1 1/2 cups of water to a boil in a separate sauce pan. Once boiling, add carrots, celery and garlic to quinoa, reduce heat to low, cover and simmer for 20 minutes (or until all water is absorbed).

Sauteed Rainbow Chard: Wash and drain 1 lb rainbow chard. Remove large stems and cut into 1 inch pieces. Saute 3 garlic cloves (minced) and 1/2-1 teaspoon (or to taste) red pepper flakes in a tablespoon olive oil in a large saute pan for 1 minute (or until fragrant). Add chard, cover and steam for 10 minutes (checking frequently to make sure not too dry…if so, add 1 teaspoon of water at a time to keep moist). During 10 minutes, frequently stir/flip chard. Finish with splash of apple cider vinegar and salt (to taste).