Stuffed Swiss Chard Rolls

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12 large Swiss chard leaves

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cooked quinoa

1 cup canned chickpeas, rinsed and drained

1/2 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

Salt and pepper to taste

2 cups tomato sauce


Preheat your oven to 375°F (190°C).

Bring a large pot of salted water to a boil. Add the Swiss chard leaves and blanch them for about 2 minutes, or until they’re tender and pliable. Drain the leaves and set them aside.

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.

In a large bowl, combine the cooked onion and garlic, cooked quinoa, chickpeas, feta cheese, and parsley. Season the mixture with salt and pepper to taste.

Lay the Swiss chard leaves flat and divide the quinoa mixture among them, placing it near the bottom of each leaf. Roll up the leaves, tucking in the sides as you go.

Spread a thin layer of tomato sauce on the bottom of a baking dish. Place the Swiss chard rolls seam-side down in the dish, then pour the remaining tomato sauce over the top.

Cover the dish with foil and bake for about 30 minutes, or until the rolls are heated through and the sauce is bubbling.

Enjoy these flavorful and sustainable Stuffed Swiss Chard Rolls!

Remember, sourcing local, organic produce and grains not only enhances the taste of your dish but also contributes to sustainable eating.

Per Serving (2 rolls):

  • Calories: 250-280
  • Fat: 9-10g (Saturated: 3-4g)
  • Cholesterol: 15-20mg
  • Sodium: 500-600mg
  • Potassium: 600-700mg
  • Carbohydrates: 33-37g (Fiber: 6-7g, Sugars: 7-8g)
  • Protein: 10-12g
  • Vitamin A: 160-200%
  • Vitamin C: 60-80%
  • Calcium: 20-25%
  • Iron: 25-30%

These Stuffed Swiss Chard Rolls are a nutritious and satisfying meal option, providing a good balance of carbohydrates, protein, and healthy fats. The Swiss chard leaves add a boost of vitamins and minerals, including vitamin A and vitamin C.