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.