Ingredients
8 large Swiss chard leaves
1 cup quinoa
2 cups vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
1 medium carrot, grated
1 zucchini, grated
1 cup cooked chickpeas
1 tsp ground cumin
1 tsp smoked paprika
1 tbsp olive oil
Salt to taste
Black pepper to taste
Lemon wedges for serving
Directions
1. Rinse the quinoa under cold water.
2. In a pot, combine the quinoa and vegetable broth, then bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
3. In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened.
4. Add the minced garlic and cook for another minute, stirring frequently.
5. Add the grated carrot and zucchini to the pan, cooking for about 5 minutes until they are tender.
6. Stir in the cooked chickpeas, ground cumin, smoked paprika, salt, and black pepper to the vegetable mixture. Cook for another 2-3 minutes to blend the flavors.
7. Remove the pan from heat and mix in the cooked quinoa.
8. Bring a large pot of water to a boil. Submerge the Swiss chard leaves for about 30 seconds until they are wilted but still bright green. Immediately transfer them to a bowl of cold water to stop the cooking. Drain and pat dry.
9. Lay out one Swiss chard leaf on a flat surface. Place a generous spoonful of the quinoa mixture near the stem end of the leaf.
10. Fold the sides of the leaf over the filling and then roll it up from the stem end to the tip, creating a neat roll.
11. Repeat with the remaining leaves and filling.
12. Arrange the chard rolls on a serving platter. Serve with lemon wedges on the side.