Red Quinoa Dolmas
1 cup red quinoa
2 cups water
1 bunch chard
2/3 cups dried cherries, coarsely chopped
1/2 cup feta cheese, crumbled ( hill farm feta is absolutely delicious)
2 tablespoons fresh mint, chopped
juice and zest of 1 lemon
1 yellow onion, chopped fine
2 tablespoons olive oil
Combine quinoa, water and pinch of salt in a pot and bring to a boil. Reduce heat and simmer covered for 15 minutes. Remove from heat and set aside, covered for another 15 minutes. Remove to a mixing bowl and cool.
Blanch chard in boiling, salted water for about a minute each. Drain and pat dry with a towel. Remove the stems.
Heat saute pan, add 1 tablespoon olive oil and chopped onions. Cook on medium heat until the onions are sweet and translucent. Season with salt.
When quinoa has cooled, stir in cherries, feta cheese, mint, lemon zest, lemon juice, sauteed onions, 1 tablespoon of olive oil and salt to taste.
Lay out a chard leaf and put a small spoonful of the quinoa mixture in the center of the leaf. Fold sides and roll tightly (like a burrito). Repeat for remaining leaves.
Serve with orange vinaigrette. (next recipe)
If you don't have time to make dolmas. The quinoa tastes great piled on top of mixed greens, fresh mint, radishes and orange vinaigrette. Black olives also taste great with this salad!