Quinoa-stuffed chard, courtesy of Del Sroufe of Wellness Forum Foods.
6-8 large Swiss chard leaves 1 large onion, minced 3 cloves garlic, minced 2 cups cooked quinoa 1/2 bunch chopped fresh parsley 1/2 cup tomato sauce 1 cup currants 1/2 cup pine nuts, toasted 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon salt 1 teaspoon black pepper
Remove the thickest part of the stem from the chard. Bring a large saucepan of water to a boil and add a teaspoon of sea salt. Blanch the chard leaves in the boiling water 1 or 2 at a time for about 30 seconds.
Remove the chard from the water and rinse in ice cold water. Drain on a towel. Set aside while you prepare the filling.
In a large sauce pan, saute the onions over a medium flame until soft, about 5-6 minutes. Add water 1-2 tablespoons at a time to keep the onions from sticking. Add the garlic and cook another minute. Add the remaining ingredients and cook until heated through, 1-2 minutes.
Preheat oven to 350 degrees. Lay a chard leaf on a flat surface and place cup of the quinoa mixture on the center of the leaf. Fold the ends of the chard in towards the center and roll the leaf up like a wrap. Place in a non stick baking dish and repeat until you have used the remaining filling.
Bake for 20 minutes. Serves 3-4