Ingredients:
2 cups filtered water
½ cup vegetable stock
½ cup red quinoa
½ cup white quinoa
½ cup dried figs, chopped
4 – 6 large rainbow Swiss chard leaves, de-stemmed
Dressing:
⅓ cup red onion, chopped
¼ cup sun-dried tomatoes, chopped
¼ cup Kalamata olives, chopped
1 can artichoke hearts, drained, rinsed, and chopped
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar (raw, unpasteurized)
1 tablespoon extra-virgin olive oil
Handful of parsley, minced
½ handful mint, minced
1 clove garlic, minced
Juice from 1 lemon
Sea salt and pepper to taste
¼ cup goat cheese (optional)
Preparation:
1. Boil water and vegetable stock, add quinoa, simmer for 15 – 20 minutes or until water is absorbed and quinoa is tender. Let cool for 5 minutes
2. In a small bowl, make the dressing by combining the Dijon mustard, apple cider vinegar, and olive oil. Whisk together.
3. While the quinoa is cooking, add of the dressing to the ingredients in a medium bowl.
4. When the quinoa is done and cooled, combine.
5. Add chopped figs and season to taste.
6. Place about a ¼ – 1/2 cup on each Swiss chard (depending on leaf size) and roll up before serving.
Recipe by Wendy Alfaro – http://foodandspiritprofessional.com
