Chard (1 bunch)
but leave 1 to 2 inches of the stem. Set aside 6-8 leaves to use as the wrapper.
Heat a medium saucepan and add
Olive Oil (1 Tbsp)
Spring Onion (1)
. Cook over medium heat for 3-5 minutes.
Quinoa (1 cup)
Raisins (1/4 cup)
Cayenne Pepper (1 dash)
Salt (to taste)
Ground Black Pepper (to taste)
. Cook for about 2 minutes.
Water (2 cups)
, cover, and bring it to a boil.
Uncover and cook for 10 minutes, or until quinoa is cooked.
Walnuts (1/2 cup)
. Taste and adjust seasoning.
Heat a large pot and add water and salt. When water is boiling add chard and cook for 1 minute. Transfer to a bowl of ice water to stop cooking.
Scoop some of the quinoa filling on to the center of the chard leaf.
Wrap the sides inward, then wrap the top and bottom to overlap the sides. Secure the stem with a toothpick.