While that was cooking, I put the cut up chard in a smaller skillet with a touch of olive oil, about a 1/2 cup of white wine, 1 Tbs of sesame oil, 3 Tbs of Bragg's liquid amino's, and 1 Tbs of chicken bouillon.
Then I covered the smaller skillet and let that wilt. Once it was done I I moved the quinoa out of the large skillet and added about 1 Tbs of butter, 1 Tbs of olive oils, 3 more Tbs of chicken bouillon and a 1/2 cup milk to the pan. Then I moved the chard mixture into skillet with all its cooking juices and added the quinoa back in. I cooked these together just long enough to the milk to cook into the quinoa and not have any standing in the pan.
The final picture does not really look that great but I promise you it is SO good.
NOTE: All of these measurements are approximate. I am really bad about measuring things when I cook so feel free to adjust to what you think is needed.
BW says I cook by feel and there are no hard and fast rules. It drives him crazy when I am trying to tell him how to duplicate a recipe.