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Quinoa Stuffed Swiss Chard Rolls - Part 2 - Rolling and Steaming Recipe Video
|Swiss chard leaves||5 Large|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Quinoa grains||1 Cup (16 tbs)|
|Meyer lemon juice||2 Tablespoon|
|Meyer lemon||1 Large|
|Olive oil||1 Tablespoon|
|Vegetable broth||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 1028 Calories from Fat 274
% Daily Value*
Total Fat 29 g45%
Saturated Fat 2.3 g11.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1762.2 mg73.4%
Total Carbohydrates 164 g54.8%
Dietary Fiber 58.8 g235.1%
Sugars 23.4 g
Protein 36 g71.3%
Vitamin A 309.4% Vitamin C 307.4%
Calcium 34.8% Iron 74.7%
*Based on a 2000 Calorie diet
1. Remove the thick vein from the centre of the chard leaves and dip them into boiling water for about 30 seconds.
2. Immediately transfer to a bowl of ice water.
3. Drain the chard leaves and place on paper towels for drying while you prepare the filling.
4. In a saucepan, heat olive oil and sauté shallot, garlic and the reserved stems of the chard (minced as well).
5. Add the quinoa and toast it.
6. Add vegetable broth and the lemon juice; cover and simmer for about 12-15 minutes until all liquid is absorbed.
7. Lay the chard leaves and fill it with 1 tablespoon of quinoa mixture; roll over to form rolls.
8. Prepare a large, shallow skillet with lid for steaming the chard rolls by laying down a layer of sliced lemons across the entire surface of the pan.
9. Add ½ cup of vegetable broth, just enough to cover the slices of lemon.
10. Rest the chard rolls on the lemon slices.
11. Drizzle with olive oil and add about 1/2 cup vegetable broth to the pan.
12. Bring to a boil, reduce heat to simmer, cover and steam 5 minutes.
13. Serve the rolls in a plate along with the slices of meyer lemon and drizzle with pan juices.
14. It can also be served with marinated stuffed olives.