- Serves 12
I don't care for rice so this was an adaptation to the traditional, rice-stuffed grape leaves. This a nutritionally dense food that tastes delicious and makes fans out of people who traditionally dislike chard. Moreover, it travels well and I pack these on bike rides, hikes, and picnics. —Emilyd
cloves garlic, minced
Preserved lemon, diced
fresh parsley, chopped
fresh mint, chopped
- Rinse quinoa in several changes of water. Bring 1 cup of water to a boil. Add quinoa and cook until water is absorbed, about 15-20 minutes. Fluff lightly and set aside.
- While quinoa is cooking, heat one half-tablespoon of olive oil over medium heat in a skillet. Sauté onion for 3-5 minutes and then add garlic and cook everything for 1-2 minutes more.
- Cut the stem that protrudes from the chard leaves away and discard. Fill a deep-sided skillet with salted water and bring to a boil. Blanch the chard leaves, until tender, about 15 seconds and then plunge into an ice bath to stop cooking. Allow to drain and dry.
- In a medium bowl, prepare the quinoa salad. Whisk together the lemon juice and remaining olive oil. Add the onion and garlic and stir together. Add the cooked quinoa and stir until everything is well-blended. Stir through the Preserved lemon, capers, parsley and mint. Season with salt and pepper and set aside.
- Spread a blanched chard leaves on a board, stem-side down. Place about 2-3 tablespoons of the quinoa salad in a log shape, about one-inch from the bottom of the leaf. Fold the bottom up and around the quinoa. Fold the edges in and roll up to seal.
- Refrigerate if desired or enjoy right away.