Indian-spiced swiss chard wrap

By AnnieMro

Ingredients

• 2 cups water
• 8 large swiss chard leaves
• 1/4 salt
• 1 cup quinoa
• 2 tbsp madras curry paste
• 1/2 cup frozen peas, thawed
• 1 matchstick carrots
• 1 matchstick beets
• 1/4 cup apple-cider vinegar
• 2 avocados, thinly sliced
• 1 ango, thinly sliced

Preparation

Step 1

Boil water in a large saucepan. Shave down large spines on chard leaves & trim off stems, keeping leaves intact. Dip each leaf into boiling water for 5 seconds. Immediately rinse under cold water. Dry on a towel. Stir quinoa into same water along with curry paste and 1/8 tsp salt. Reduce heat to medium. Gently boil, covered, until quinoa has absorbed all the liquid, 10-12 mins. Remove from heat and fluff with a fork. Stir in peas, set aside.

Combine carrot with beet in a medium bowl. Stir in vinegar and remaining 1/8 tsp salt.

Pat chard dry and lay out each leaf with avocado. Spoon 1/8 of quinoa mixture along bottom edge of leaf, then top with carrot-and-beet slaw and mango slices. Lift bottom edge over filling, then roll toward the centre. Fold in sides, then continue rolling into a tight log. Set seam-side down on a platter. Slice rolls in half to serve.