Preparation time : 30 minutes and 1h30 cooking time. Difficulty: 2/5. Vegan
Optional: mozzarella di bufala, rocket...
Rinse the quinoa in warm water and cook in the vegetable stock for about 20 minutes.
Meanwhile, remove the stalks from 12 Swiss chard leaves. Wash the leaves and blanche in boiling water for 1 minute. Then rinse in cold water.
Thinly slice the remaining chard, and the stalks separately, because they take longer to cook.
Peel the shallot and the clove of garlic and dice finely. Fry them with a tablespoon of oil and add the finely chopped chard stalks. After about 10 minutes, add the finely chopped leaves and sauté for 2 minutes more. Season with salt and pepper. Add the quinoa, mix well and leave to cool a little.
Fill the chard leaves and roll them up. To do this, put a spoonful of filling on the bottom third, fold in the left and right sides and roll up. Secure with a toothpick to hold it all together. Do the same for all the parcels.
Brown on both sides in a pan with a tablespoon of oil.
For the salad, wash and dry the mixed salad. Peel the candy-stripe beetroot and slice very thinly.
For the dressing, mix the mustard with the vinegar and oil and season with salt and pepper.
Arrange the candy-stripe beetroot on a plate with the salad and drizzle the dressing over. Add the fried Swiss chard parcels and serve immediately.