Stuffed chard leaves with quinoa

Ingredients for 2 servings:

• 1 cup quinoa
• e.g. vegetable broth
• 4 leaves of chard with stem (large leaves)
• 1 small fennel
• 2 large bell peppers, green
• 1 onion(s)
• 2 cloves garlic
• 125 g mozzarella, grated
• salt and pepper
• nutmeg
• some stalks of parsley, fresh
• some oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cook the quinoa in vegetable stock according to the package instructions. In the meantime, finely dice the bell pepper, fennel, onion, and garlic. Preheat the oven to 180°C (fan oven). Then wash the chard leaves and blanch them briefly (careful: don’t overcook the leaves). Heat the oil in a pan and sauté the onion, bell pepper, fennel, and garlic until translucent. Season with pepper, salt, and nutmeg. Then add the quinoa to the vegetables, mix, and season again to taste. Then add the grated mozzarella and chopped parsley. Finally, cover the chard leaves with the mixture, carefully roll them up, and place them in a baking dish or on a baking sheet. Briefly roast in the oven until the leaves are browned and the cheese has melted. Serve immediately. I served it with pickles.