Heat olive oil in a sauce pot over medium-high heat. Add pork and brown on all sides, about 5 minutes.
Add Swiss chard, chicken broth, quinoa, onion, mustard, vinegar, tomato paste, brown sugar, and Worcestershire sauce to the pot and bring up to a simmer. Reduce heat to medium-low, cover pot, and let cook for 20 minutes, or until quinoa is tender.
10 ounces of boneless, skinless chicken thighs or chicken breasts can be substituted for the pork.