This is a fun and delicious recipe with a raw option that makes for a convenient packed lunch or afternoon snack!
1.5 pounds Swiss chard
2/3 cup quinoa or 1 1/3 cups of chickpeas for raw rollers
1/4 cup chopped almonds
1/2 cup chopped parsley
1/4 cup chopped mint
1/4 cup minced scallions
1/2 cup chopped tomatoes
2 tblsp olive oil
1/2 tsp. ground black pepper
1 tsp. garlic powder
1/4 tsp. cinnamon
1/4 cup lemon juice
*
Cook the quinoa in 1 1/3 cups of water. After cooking quinoa, drain using a bowl to preserve the hot water. Set the quinoa aside and soak the the swiss chard leaves, stems removed, one at a time in the boiling water for about 30 seconds each to soften, then pile them into a deep dish and cover.
For raw option, soak the dry chickpeas overnight. Drain, then press with a rolling pin, remove the skins that separate and scoop the mixture into a bowl, continue with recipe as directed. Warm water separately to soften swiss chard leaves.
Combine all of the other ingredients into a large bowl and mix together. Allow to sit for about 5 minutes.
Spoon one large spoonful of stuffing onto each leaf. Fold the bottom of the leaf over the stuffing, then the sides, then roll them up into the rest of the leaf. They’re ready for snacking!
Wow, you made so many. What a great idea!
for the trip!
Also, I would love to try this with kale or collard greens since I’m not a chard fan. But the recipe looks wonderful. You use such a great mix of spices and herbs. I bet it’s fun to bite in to a roll and experience all of the different flavor dimensions. Yummm!
They are really good!… The herbs are replicating lebanese couscous, some people even add raisins in, but I’m not a raisin fan 😉