Quinoa Lentil Stuffed Chard with Peanut Sauce
This was an experiment last night that came out really well. The steam chard leaves serve as an incredible container for the quinoa lentil filling and the peanut sauce provides a rich compliment to the savory flavors. Give it a try!
1/2 yellow onion, chopped
5 garlic cloves, minced
6 oz shiitake mushrooms, chopped
2 cups cooked quinoa
2 cups cooked green lentils
1 tsp garlic powder
1 tsp onion powder
1 Tbsp Bragg’s Liquid Aminos
1 Tbsp vegetable oil
8+ large chard leaves
3/4 cup peanut butter
2 Tbsp maple syrup
1/2 cup water
1 tsp Bragg’s Liquid Aminos
* Optional red pepper flakes or cayenne
Prepare and cook quinoa and lentils according to manufacturer instructions. Typically for both there is a 2:1 ratio in favor of water and cook until all water is absorbed. Set aside.
Place vegetable oil in skillet and heat over medium heat. Add onion and garlic and cook for 3-5 minutes until onion is translucent. Add shiitake mushrooms and cook for another 2-3 minutes. Mix in cooked quinoa and lentils and add garlic powder, onion powder and Bragg’s. Lower heat to simmer and stir. Cook for another few minutes while you’re preparing the remaining steps.
In a pre-heated steamer, place whole chard leaves and steam for 5-7 minutes until soft.
For the peanut sauce, combine all ingredients in a small to medium mixing bowl. Add more water if needed for a more liquified consistency. Place in small servings bowls as desired.
Assembly: Place a steamed chard leaf on a flat work surface and add approximately 1/4 cup of the filling 1/3 from the bottom of the leaf. Fold over the sides and roll. The leaves can be doubled up to prevent tearing.
With each serving consisting of two rolls, this makes enough for 4 - 6 servings.