What to do
- In a large saucepan, heat the oil over medium heat and add the onion, garlic, and season with salt and pepper. Sweat the onions and garlic until tender, and then add the quinoa and water to cover. Cover the saucepan and simmer over low heat until the quinoa is almost cooked, about 15 minutes.
- While the quinoa is cooking, set a steamer basket within a saucepot and fill with just enough water to come below the basket. Steam the chard leaves in batches, until bright green and tender. Carefully remove the leaves from the basket, rinse, and trim off or shave down any thick stems.
- Add the beets to a food processor and pulse until finely chopped. Add the beets to the quinoa mixture and discard the cinnamon sticks. Next, add the tomato sauce, pine nuts, currants, dill, and sumac and stir well. Fold in the chopped parsley and allow mixture to cool.
- Take one chard leaf and place it smooth side down, veiny sides up. (If the leaves are very large cut or tear in half). Place about 1 tablespoon (depending upon how big leaf is) of dolma filling at the bottom of the leaf. Fold sides and then roll the leaf from bottom to top. Repeat with the remaining ingredients.
- Place a layer of steamed chard leaves on the bottom of a large shallow pot to prevent dolmas from burning. (It’s ok to stack them) Lay dolmas side by side very tightly. Add the olive oil, lemon juice, and 1/4 cup boiling water to the pot, place a heat proof plate over dolmas to keep in place, cover, and cook until steamed and water is absorbed, about 10 minutes.
**Serve chilled, with other sides if desired. Dolmas keep well covered in an airtight container in the refrigerator for up to 5 days
What you’ll Need
2 tbsp extra-virgin olive oil
2 yellow onions, minced
2 cloves garlic, minced
2 tsp sea salt
1 tsp freshly ground black pepper
1 ¾ cup uncooked white quinoa
3 ½ cups water, to cover
2 cinnamon sticks or ½ tsp ground cinnamon
1 (6.5oz) package Love Beets Organic Mild Vinegar Beets
¼ cup pureed tomato sauce
2 tbsp pine nuts
3 tbsp dried currants
1 tbsp dill weed
1 tbsp ground sumac
1 bunch chopped parsley
Leaves from 3 to 4 bunches of rainbow chard
¼ cup extra-virgin olive oil
Juice of ½ lemon
¼ cup water