Chop the 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 tablespoon). Add Leek (3) and Spring Onion (1). Cook over medium heat for 3-5 minutes.
Add Quinoa (1 cup), Lemon (1), Raisins (1/4 cup), Cayenne Pepper (1 dash), and Salt and Pepper (to taste). Cook for about 2 minutes.
Add Water (2 cup), cover, and bring it to a boil.
Uncover and cook for 10 minutes, or until quinoa is cooked.
Stir in Walnut (1/2 cup) and Lemon (1). 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.