Swiss Chard Rolls Recipe

Swiss Chard Rolls Recipe
Heather Nicholds, C.H.N.

These wraps use chards for the shell because they’re so much easier to wrap than cabbage, and look very beautiful. Although I use quinoa, they work well with any grain, so if you don’t have quinoa you should still give it a try!

Swiss Chard Rolls Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2

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  • 1 cup quinoa
  • 1 Tbsp tamari (soy sauce)
  • 1 tsp sesame oil
  • 1 tsp toasted sesame oil
  • 1 inch piece ginger, grated and juiced
  • 1 onion, diced
  • 2 carrots, grated
  • 2 zucchini, grated
  • ½ cup broccoli, diced
  • 1 handful fresh parsley or cilantro, minced
  • ½ cup sesame seeds
  • 4 large leaves of chard, collards or other green


  1. Rinse the quinoa with water, drain, add 2 cups water for every 1 cup quinoa. Sprinkle a bit of sea salt in the water, bring it to a boil for a minute, then turn down to low and simmer for 20-30 minutes. Quinoa is fully cooked when you see the swirl of the grains, with a translucent center, and it is fluffy. Do not stir the quinoa while it is cooking.
  2. Mix the rest of the ingredients, aside from the chard leaves, together in a large bowl. Spoon the mixture onto the chard leaves, wrap them up and put them in the oven, covered, at about 350 degrees F for 20 minutes. Serve them with an extra drizzle of tamari if you wish.



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