2 Tbs. olive oil, divided 
1 cup quinoa, rinsed well 
1 cinnamon stick 
2 cups water 
1 large bunch Swiss chard with at least 18 leaves, 12
of which must be intact, washed well, but not dried 
1/2 cup chopped onion 
3 Tbs. toasted pine nuts 
1/4 cup golden raisins or currants 
2 Tbs. lemon juice 
Salt and freshly ground black pepper to taste 
2 cups tomato sauce 
2 Tbs. golden raisins or currants

With heat off, add 1 tablespoon oil to saucepan. 
Add quinoa; stir to coat with oil. 
Add cinnamon stick and water; bring to boil. 
Cover; reduce heat to simmer and cook 15 minutes. 
Remove from heat; let stand 5 minutes before uncovering. 
Remove cinnamon stick.

While quinoa is cooking, steam or blanch 12 intact Swiss chard leaves for 2 to 3 minutes so they will be more pliable.
Remove thick stems from steamed leaves; chop stems. 
Set steamed leaves and chopped stems aside.

Remove stems from uncooked chard leaves; discard stems.
Chop half of uncooked chard leaves.

Heat remaining oil in skillet. Add onion and steamed, chopped stems; sauté over medium heat for 1 to 2
Add chopped uncooked leaves, pine nuts and raisins or currants. 
Cook until chard is wilted, about 3 to 4 minutes.

Combine quinoa mixture with chard mixture. 
Add lemon juice; stir well. 
Season with salt and pepper.

Line thick-bottomed skillet or pot with remaining uncooked chard leaves.
NOW gather the 12 intact, blanched leaves.
Take one leaf and put 1/3 cup quince mixture on bottom third of leaf, stem side toward you.
Fold sides of leaf in then roll tightly upward. 
Put into the leaf-lined skillet or pot. 
Repeat with remaining steamed leaves.

Mix tomato sauce with 2 tablespoons raisins or currants; pour mixture over stuffed leaves. 
Cover skillet or pot; cook on low heat 30 minutes. 
Makes 6 main-dish servings of 2 rolls each.

NOTE: Choose chard with narrow stems. This will make stuffing easier.

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