Stuffed Chard with Fresh Marinara
- 1 cup quinoa
- 1 1/2 cup water
- 1 package Boca crumbles
- 1 large onion, diced
- 2 caned roasted red peppers, diced
- 1/2 cup baby carrots, cut thinly
- 2 large cloves of garlic, minced
- 1 1/2 teaspoons Italian seasoning, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground pepper, divided
- 8 large Swiss chard leaves, stems removed (see Tip)
- 1 14-ounce can reduced-sodium chicken broth
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1 28-ounce can crushed tomatoes
- 2 tablespoons capers
Gently mix quinoa, with all ingredients up to the chard in a large bowl until just combined.
Overlap the two sides of a chard leaf where the stem was removed and place a portion of mix there.
Tightly roll the chard around the mix. Place each roll, seam-side down, in a large nonstick skillet. (You will have extra mix when you are done filling each leaf. Pour in broth, cover and bring to a boil over high heat. Reduce heat to a simmer; cook 8 to 10 minutes. Discard any remaining broth.
Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining mix and crushed red pepper. Cook, stirring often, until the onion is soft, 4 to 5 minutes. Stir in tomatoes and capers and cook, stirring occasionally, until slightly reduced and thickened, about 8 minutes. Serve the chard rolls topped with sauce.
Make Ahead Tip: Cover and refrigerate the chard rolls in the sauce; reheat in a covered baking dish at 350°F for about 10 minutes.
Tip: Remove chard stems, including the widest section of the rib at the base of the leaf, by making narrow triangular cuts.
You can thank Jennie that I have pictures!! She reminded me to take them as I was cooking!!