Wirsingwickel mit Quinoafüllung

Ingredients

• 250 g quinoa
• 1 Garlic clove
• 2 tbsp parmesan (freshly grated)
• 100 g shredded almond kernels
• 1 tbsp finely chopped parsley
• Salt
• Pepper (freshly ground)
• 8 medium Swiss chard leaves
• 2 tbsp clarified butter (for frying)
• 250 ml vegetable broth

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Stir quinoa into about 500 ml salted boiling water and cover; let it simmer on very low heat for about 15 minutes until cooked. Drain if necessary.

3. 3.

   Peel the garlic and crush it in a mortar into a paste. Mix the quinoa with parmesan, garlic, almonds, and parsley. Season with salt and pepper.

4. 4.

   Wash the Swiss chard leaves and blanch them in boiling salted water for 3-4 minutes. Remove, shock in cold water, then pat dry thoroughly with kitchen paper. Cut off thick leaf edges and lay the leaves flat on a work surface. Spoon some of the quinoa‑almond mixture onto each leaf.

5. 5.

   Fold the opposite sides of the leaves slightly inward and roll them into roulades.

6. 6.

   Tie with kitchen twine. In a roasting tin heat the clarified butter and brown the roulades all around. Pour in the broth and braise the roulades covered in the oven on medium heat for about 25 minutes. Serve hot.