Quinoa Stuffed Swiss Chard Rolls

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I’m not sure about other people’s gardens, but it never fails as summer ends my Mom’s garden gets crazy.  Crazy in the sense that there are zucchini that are as big as my thigh.  Cucumbers that are longer than my arm.  And swiss chard with leaves that rival tennis rackets (obviously been watching the US Open just a bit).  I’m beginning to think she should submit some of these monster vegetables to the Guinness book of world records.  I think she’d win!

stuffed cabbage, quinoa, swiss chard, vegetarian recipes

stuffed cabbage, quinoa, swiss chard, vegetarian recipes Last weekend when I was home for the holiday, I left Maryland with a massive amount of heirloom tomatoes and what seemed like 50 pounds of beautiful dark green swiss chard.  Yes…50 lbs.  At least that’s what it looked like.  Swiss chard, like many dark greens, starts off in mass quantities and then when you cook it down you’re left with itty bitty quantities.  So you really do need to start with like 50 lbs.  That’s if you want to have any substantial amount to use in a recipe.

stuffed cabbage, quinoa, swiss chard, vegetarian recipes

stuffed cabbage, quinoa, swiss chard, vegetarian recipes At home I spent at least an hour cleaning, chopping and trimming up all the swiss chard.  Geesh, it took awhile to get it all finished!  But I was left with two ginormous bowls of ready to cook chard.  The only other thing I needed was a recipe or two…or three that would use up all my neon pink and green chard.

stuffed cabbage, quinoa, swiss chard, vegetarian recipes

stuffed cabbage, quinoa, swiss chard, vegetarian recipes My usual go to recipe for swiss chard, kale or other dark greens is kinda like a spanikopita type recipe.  Ya know, mixed with cheese, spices and then rolled in deliciously buttery and crispy phyllo dough.  Yum!  But, I always make that, so I wanted to try something else.  The only thing that came to mind was making a stuffed cabbage like dish, but use swiss chard instead.  The leaves were so huge, I knew they’d be perfect for stuffing, rolling and baking in the oven.

stuffed cabbage, quinoa, swiss chard, vegetarian recipes

stuffed cabbage, quinoa, swiss chard, vegetarian recipes These Quinoa Stuffed Swiss Chard Rolls are the bomb.  Really.  They’re amazing.  Delicious.  I’m already excited for my leftovers at lunch tomorrow.  They’re warm, filling and have salty, tangy feta cheese running through them.  Such a great dinner!  I’m really just kinda excited that they ended up so freaking tasty!  Did I say I’m excited for my leftover lunch tomorrow?  Cause I am.

Quinoa Stuffed Swiss Chard Rolls:
Ingredients:

  • 6 large swiss chard leaves, cleaned and thick rib removed
  • 1/2 large onion, finely diced
  • 1 medium zucchini, shredded
  • 3 cloves of garlic
  • 1 tsp porcini salt (or regular kosher salt)
  • 1 tsp freshly cracked black pepper
  • 1 package tempeh, crumbled OR Italian sausage
  • 1 tsp crushed dried sage
  • 1 tsp dried oregano
  • 3/4 cup toasted walnuts, chopped
  • 2 cups cooked quinoa
  • 1 cup plus 3 tbsp crumbled feta cheese
  • 1/4 tsp freshly ground nutmeg

Instructions:

  1. Preheat oven to 375 F.
  2. Fill a large pot with water and bring to boil.  Carefully add in the 6 cleaned and trimmed swiss chard leaves.  Blanch for 30 seconds to 1 minute.  Remove and submerge in ice water to stop cooking.  Drain on a paper towel and set aside until ready to stuff.
  3. Heat oil in a large skillet over medium high heat.  Add in onions, zucchini and garlic and sauté for 7-10 minutes.
  4. Add in crumbled tempeh or sausage if using and continue to cook for another 5 minutes.  Add in salt, pepper, oregano, sage and stir to combine.
  5. In a large bowl, combine the cooked quinoa, zucchini mixture, chopped walnuts and 1 cup feta cheese.  Combine thoroughly and taste for seasonings.
  6. Lay out one of the swiss chard leaves and sprinkle with a tiny portion of the freshly grated nutmeg.  Scoop about 3/4 cup of the filling at the bottom end of the leaf.  Roll leaf, pressing the filling in and folding in the sides of the leaf to prevent filling from coming out the sides.It’s very similar to rolling a burrito.  Repeat with the remaining 5 leaves.
  7. In a square baking dish spread out half the tomato sauce.  Place all 6 swiss chard rolls seam side down.  Top with remaining tomato sauce and 3 tbsp crumbled feta cheese.  Cover tightly with aluminum foil.
  8. Bake for 45 minutes or until warmed all the way through.  Remove foil and cook another 3-4 minutes under the broiler until feta cheese melts and begins to brown.  Serve immediately!

3 Comments

  1. Debbie Wilemon

    September 4, 2013 at 10:11 am

    This one sounds good bean a foodie! Wish I lived near Maryland to reap the harvest! California soil combined with the lack of sun I get is not conducive to mass quantities of produce. But I might have to try it anyway. xoxo

    • mewinebrenner

      September 4, 2013 at 11:19 am

      Guess that means it’s time for an East Coast visit?

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