Recipe: Sundried Tomato Quinoa Stuffed Swiss Chard
Every single time I make this recipe, I end up with a big pile of no-so-attractive looking slop, but it is tasty. In my opinion, this is a perfect recipe for the middle of the winter – at this point, it’s been months since tomatoes have been seasonally available, so I’m craving a rich-tomato-y flavor.
Sundried tomatoes are very high in lycopene – actually, they’re one of the best sources! Lycopene is a carotene (you’ve probably heard of beta-carotene, in carrots) – the difference is that beta carotene is an orange carotene and lycopene is a red carotene. In humans, it acts as an antioxidant and may have a protective effect against cancer.
Sundried Tomato Quinoa Stuffed Swiss Chard
- 1 cup uncooked quinoa, rinsed
- 8-10 pieces sun dried tomatoes (packed in olive oil, reserve the oil), chopped
- 1 small sweet onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 2 cups chicken broth
- ½ cup pine nuts
- 1 small handful basil, roughly chopped
- 1 bunch rainbow Swiss Chard (sometimes called Bright Lights)
- Salt and pepper to taste
In a medium saucepan, heat the oil (about 1 tablespoon) from the sun dried tomatoes. Add the onion and sauté for 5 minutes over medium-high heat. Reduce the heat to medium and add the garlic, chopped sundried tomatoes and paprika. Cook for 2-3 minutes or until fragrant.
Add the quinoa and chicken broth, stir and bring to a simmer. Cover and cook about 20 minutes, until the liquid is absorbed and the quinoa is al dente.
In the meantime, preheat the oven to 350° F and bring a large pot of salted water to a boil. In a dry pan over low-medium heat, toast the pine nuts until fragrant. Once the quinoa is done, remove from heat. Stir in the basil, pine nuts, cheese and season with salt and pepper.
Rinse the Swiss chard and blanch in the boiling water for about 2 minutes, just enough for them to soften. Pat them dry and lay one flat on the counter. Scoop about 1/3 cup of the quinoa mixture onto the leaf and wrap it up like a burrito. Place inside a roasting pan and repeat with all the leaves. Lightly drizzle with olive oil (or lightly cover in tomato sauce) and roast for about 20 minutes.
253 calories ∣ 111 calories from fat ∣ 13 g fat ∣ 1 g saturated fat ∣ 28 g carbs ∣ 4 g fiber ∣ 9 g protein ∣ Good source of vitamins A, C, and K ∣ Folate ∣ Manganese ∣ Copper ∣ Phosphorus