Swiss Chard Rolls with Quinoa, Cranberry, and Sweet Potato
Servings
7people
Servings
7people
Ingredients
  • 1cup water250 mL
  • 1/2cup quinoa125 mL
  • 2Tbsp extra-virgin olive oil30 mL, divided
  • 1 sweet potatodiced
  • 4 to 5 thyme sprigs
  • 2 rosemary sprigs
  • 1/4tsp saltdivided, 1 mL
  • 1/4tsp pepperdivided, 1 mL
  • 1/4cup dried cranberries60 ml
  • 1 onionsliced
  • 28oz can whole or crushed tomatoes796 mL
  • 1/4tsp cinnamon1 mL
  • 14 Swiss chard leavesthick part of stem removed and blanched (see tip)
Instructions
  1. Preheat oven to 400 F (200 C).
  2. In large pot, bring quinoa and water to boil. Reduce heat and cook, uncovered, for 10 minutes, until water has evaporated and each kernel forms a tail. Set aside to cool.
  3. In bowl, combine 1 Tbsp (15 mL) olive oil, sweet potato, 2 to 3 thyme sprigs, 1 rosemary sprig, and half of each of the salt and pepper. Pour onto baking sheet and bake for 10 minutes. Allow to cool for about 5 minutes and scrape into bowl. Discard stems of herb sprigs, running your fingers along the sprig and adding leaves to bowl.
  4. Chop leaves from remaining (uncooked) herb sprigs and add to bowl with sweet potato, quinoa, and cranberries.
  5. In large Dutch oven, sauté onion in remaining 1 Tbsp (15 mL) olive oil on medium heat until soft. Add tomatoes and simmer on low until tomatoes are broken up. Season with cinnamon and remaining salt and pepper. If the sauce looks too thick, add a bit of water to loosen it.
  6. Fill Swiss chard leaves with quinoa filling (see tip) and arrange the bundles in Dutch oven over tomato sauce. Cover with lid and simmer on medium-low on top of stove for 15 to 20 minutes. Allow to rest for 5 minutes, and then plate individually or serve buffet style directly from Dutch oven.