House Of Chards - Quinoa, Veggie, Goat Cheese And Walnut Stuffed Chard Leaves

This recipe was created for my 2016 Emmy Party. I created dishes using name of nominated shows. This one was for House Cards and it was a hit! It has amazing flavors and two guests who typically don't care for quinoa loved this.

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Servings: 8

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 bundle of rainbow chard

1/2 cup rainbow quinoa

1 cup vegetable broth

1/3 cup chopped tomatoes

1/3 cup chopped roasted red peppers

1/4 cup chopped kalmata olives

1/4 green onions or cup chopped red onion

1/3 cup chopped walnuts

3 ounces goat cheese

2 teaspoons white wine vinegar

1 tablespoon extra virgin olive oil


1Bring a pot of salted water to boil. Dip chard leaves in water around 30 seconds until pliable, then remove and let dry on plate with paper towels, or a clean cloth towel.

2Place broth and quinoa in small saucepan and bring to boil. Cover and simmer about 10-15 minutes until all liquid is absorbed.

3Meanwhile, chop all of your ingredients and place in medium bowl.

4When quinoa is cooked, put in bowl with veggies. Think about the last rainbow you saw.

5Drizzle white wine vinegar and olive oil over quinoa and toss. Grind or add pinch of salt and pepper. Taste and adjust seasonings to your liking.

6Remove the spine from the chard leaves, which leaves you two long leaves. Place a tablespoon or more at the wide end of the leave and roll up. After all leaves are filled, grind a little salt over the top. (You can also brush olive oil over them as well)

7Sit back and take in the compliments.

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