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This is a healthy alternative to stuffed grape leaves.  It is a nice appetizer to bring to a party or picnic.  You can have the lemony quinoa by itself if you want a nice quinoa dish.

Swiss chard is in season now in the farmers market so give it a try.  You can also take these little pouch with  you to work for lunch.


4-6 servings

12 medium Swiss chard leaves stems and ribs removed
¾ cup quinoa 1 ½ cup water
3 Tb extra virgin olive oil
1 medium onion finely chopped
2 jalapeno peppers or 1 poblano chili, seeded and finely chopped
1 plum tomato, cut into ¼ inch dice
¼ cup parsley dill
¼ cup parsley
2 Tb fresh lemon juice
Celtic sea salt Fresh pepper

  • In a large pot of boiling salted water, blanch the chard leaves until bright green 1 minute.
  • Drain the leaves and rinse under cold water.  Drain again and pat dry with a kitchen towel.
  • In a sauté pan, heat the 3 Tb o olive oil.  Add onion and cook over medium heat until translucent 4 minutes.
  • Add peppers and cook until softened. 5 minutes.  Stir in the red pepper paste.
  • Add the diced tomato and cook until sizzling 1 minutes.
  • Remove from the heat stir in the quinoa herbs and lemon juice. Season with salt & pepper
  • Spread a chard leaf out on a work surface; overlapping the leaf to fill in the space where the rib was.  You see the one on the left the leaf is overlapped.  Make them all look like that.
  • Mound 3 TB of the filling on the lower to middle part of the leaf.
  • Bring the lower end of the leaf up and over the filling and roll up tightly, folding in the sides as you go.
  • Repeat with remaining chard leaves
  • Arrange the stuffed leaves on a platter
  • Drizzle with oil, season with salt and lemon juice
  • Serve


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