Heart-healthy salmon and high-protein quinoa are a nutritious combination. Quinoa is indigenous to the Andes region of South America.

Al Diaz / mcclacthy-tribune

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Salmon, corn and quinoa combine in today's recipe for a quick salad supper.

Chef Carlo von Muhlenbrock made this meal for us when on a recent trip to Chile to showcase the abundant, nutritious ingredients grown in his country.

Quinoa (pronounced KEEN-wah) is an ancient grain that is indigenous to the Andes region of South America. It's considered a super crop because it contains more protein than any other grain and is a good source of fiber. It can be cooked like rice and expands to about four times its original volume.

We've adapted Chef Carlo's recipe using readily available ingredients.

Wine suggestion: This dish has herbal flavors that would go nicely with a good sauvignon blanc.

Helpful hints:

Quinoa can be found in the grain section of most supermarkets.

Rice can be substituted; cook for 15 to 20 minutes.

The salmon can be served warm or at room temperature.