Swiss Chard Roll
I've used chard instead of cabbage for these rolls, because it is much easier to wrap, and looks so pretty. Quinoa does really well here with the asian flavors. This will work well with any grain though, so if you don't have quinoa you should still give it a try!
Servings: 2 serving
Ingredients
- 1 cup quinoa
- 2 cup water
- 1 Tbsp tamari, soy sauce
- 1 tsp toasted sesame oil
- 1 Tbsp fresh ginger, grated and juiced
- 1/2 cup onion, diced
- 1 cup carrots, grated
- 1 cup zucchini, grated
- 1/4 cup fresh parsley, or cilantro, minced
- 1/2 cup sesame seeds
- 2 cup chard, collards or other large leaf green
Instructions
- Put the quinoa, water and a pinch of sea salt in a pot, bring it to a boil for a minute, then turn down to low and simmer for 20-30 minutes. Quinoa is fully cooked when you see the swirl of the grains, with a translucent center, and it is fluffy. Do not stir the quinoa while it is cooking.
- Mix the rest of the ingredients, aside from the chard leaves, together in a large bowl. Spoon the mixture onto the chard leaves, wrap them up and put them in the oven, covered, at about 350 degrees F for 20 minutes. Serve them with an extra drizzle of tamari if you wish.
Nutrition
Calories: 622kcal | Carbohydrates: 83g | Protein: 21g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Sodium: 629mg | Potassium: 1429mg | Fiber: 13g | Sugar: 6g | Vitamin A: 13700IU | Vitamin C: 52mg | Calcium: 480mg | Iron: 14.9mg
