Stuffed swiss chard

Original post:

http://greedygirlcooks.blogspot.com/2015/04/stuffed-swiss-chard.html

Ingredients

1 -2 bunches of Swiss chard

For quinoa

1 cup quinoa

2 cup vegetable broth/stock

For chickpea

1 ½ tablespoon coconut oil

1 tablespoon curry powder

¼ cup dried cranberries

½ cup onion

1 clove garlic sliced

1 can cooked chick peas

½ cup coconut milk

1 teaspoon sugar

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon smoked paprika

Instructions

For the quinoa

• In a strainer wash the quinoa thoroughly to remove the bitter coating
• Add quinoa and broth to a pot and bring to boil
• When it’s boiling reduce the heat to low cover and let it cook for 15 minutes
• Remove from the heat and set aside to steam in the pot (still covered)
• You will know the quinoa is cooked when there are little curly spirals detached from the seed
• Additionally if all the water has not evaporated and your quinoa is cooked just strain the excess fluff and set aside

For the chick peas

• Heat the oil and add the curry powder stirring for a few seconds
• Add the onions, garlic and cranberries and continue to cook
• Once the onions begin to soften add the chickpeas coconut milk sugar salt black pepper and smoked paprika
• Allow the mixture to become thick and creamy
• Then stir in the cooked quinoa thoroughly, and remove from heat

For the chard

• Bring a pot of water to boil
• Prepare a large dish of ice and cold water (ice bath)
• Wash the Swiss chard leaves thoroughly and cut off the woody lower stem
• Place the leaves 2 to 3 at a time in the hot water for 20-30 seconds then into the ice bath to stop the cooking process, place on a paper towel to dry completely, repeat for all leaves
• Place a tablespoon of the curry chickpea quinoa filling at the lower center of the leave and fold in the two sides while rolling up
• Place a steamer basket on top of the same boiling water and steam all the rolls for an additional 10-15 minutes before serving