TNW × Riverbend Gardens: Rainbow Chard & Garden Herb Grain Salad

To me, new potato time is an exciting time. I love watching the potato plants come up, flower and begin to die off. That’s when you know the time has come for these beauties to get boiled, baked & tossed alongside your favorite recipes.

It also, usually marks the beginning of summer, which is always cause for celebration. That being said, summer to me means an exploration of latin cuisine, with its quintessential spicy-hotness & its festive colors! This recipe is no exception, so enjoy your detour to Chili and embrace the summer heat!


Makes 4 servings

1 bunch rainbow chards
1 C mixed greens (I used beet tops & arugula)
2 C quinoa, cooked
1 large tomato, diced
1 large handful fresh basil, chopped
1 C cooked pinto beans
1 lemon, juiced
Olive oil
Salt & pepper to taste
Avocado - optional


Prep 10 mins + cook 15 mins

Cook your quinoa according to the package ( usually 1 C of dry quinoa for 2 C of water or stock)
Let your quinoa cool & in the meantime chop up your chards, greens, tomato & basil.
Place everything in a large bowl & mix.
In a separate bowl, mix together the lemon, olive oil, salt & pepper. 
Give it a good stir then add it, along with the cooled quinoa to the veg mix.
Mix everything and serve with half an avocado per person.

Note: This salad works really well with just about any veggies, so don’t be afraid to chop up other veg you have and get it in there. If the flavor is too mild, add a bit more basil & lemon!