Stuffed Swiss Chard with Quinoa and Goat Cheese

(Serves 4 as a side dish)

8 swiss chard leaves

2 cups salted boiling water

2  tablespoons extra virgin olive oil

1 small shallot, finely chopped

1 garlic clove, minced

1/2 cup quinoa, cooked according to package, let cool

1/4  cup dried cranberries

2 TBS almonds (or nut of your choice)

2 TBS fresh parsley or basil, chopped

4 oz crumbled herbed or regular goat cheese

Salt and pepper to taste

Directions:

In a saucepan or skillet large enough to submerge chard without folding, bring water and salt to a boil. Blanch leaves, one at a time for about 20 to 30 seconds, just to soften. They should remain bright green. Drain in a single layer on a paper towel.  Set aside.

Preheat oven to 400°F. Grease a baking sheet.

Heat 1 TBS of olive oil in a large skillet over medium heat. Add shallot and cook until softened, about 5-7 minutes.  Add the garlic and cook 30 seconds, do not brown.  Transfer to a large bowl with cooked and cooled quinoa and toss gently to combine.

Wipe out skillet with a paper towel and add remaining 1/2 TBS of the oil. Add pine nuts and cook, stirring constantly, until golden brown. Add to quinoa mixture along with dried cranberries, parsley or basil and goat cheese. Season with salt and pepper.

To assemble, cut off thickest part of stem by cutting a "v" shape about one inch up from bottom of leaf. Turn leaf face side up and overlap bottom cut edges. Spoon a heaping tablespoon of filling near stem. Fold bottom sides in and roll to enclose the filling. Place open edge down in prepared baking pan. Repeat with remaining leaves and filling.

Drizzle remaining 1/2 tablespoon oil over finished packets. Cover loosely with foil. Bake about 15 minutes, until heated through.