Chard Stuffed with Quinoa & Corn with Scallions & Beans

The following is an adaptation of a recipe from my all-time favorite cookbook–Deborah Madison’s Vegetarian Cooking For Everyone. This is like the holy writ of cooking. It’s a recipe collection and an encyclopedia at the same time. Now, don’t balk at the price ($26-$40), it’s so worth it. I mean, you’re not getting jipped…the book is 742 pages long. Maybe I should call it the ‘wholly writ’ of cooking. Haha.

How does she fill up 742 pages? Let’s take potatoes for an example. She makes a list of the different kinds of potatoes. How and when to use what kind of potato. What seasonings go well with potatoes. All the basic ways to cook them, including little extra tidbits to snazz up the basics. And then the recipes. And she does this for virtually every vegetable, as well as eggs and soy and baking and breakfast and and and…

I refer to this cookbook for everything from how long to cook brown rice (why can I never remember that?) to ideas for pizza toppings, to just plain reading fun. When I first picked it up at Costco when Lia was an infant, I would spend morning nap time reading the cookbook, word for word, like a novel. It’s that good. If I was stranded on a desert island and could only take one cookbook…

That being said, let’s move on to my favorite recipe, Quinoa and Fresh Corn with Scallions, page 532.

Quinoa is pronounced “keen-wa”, by the way.

The following is how I adapted the recipe this week. Basically I added black beans and chard. I will put an asterisk next to the things that I added, in case you want to try just the basic recipe.

Chard Stuffed with Quinoa and Corn with Scallions and Beans

2 cups stock or water

1 cup quinoa, thoroughly rinsed

salt and freshly milled pepper

1 tablespoon butter or canola oil (the butter is oh-so-good with the corn)

1/2 cup thinly sliced scallions, including some of the greens

2 cans Niblets corn (the original recipe calls for fresh corn, but I’m not that handy)

*1 can black beans, rinsed

*10-15 large chard leaves. Chop the stems finely, leaving the leaves for stuffing.

Ah, look, there it is–the reason for this particular adaptation. The chard and the green onions are from our garden, last October’s plantings are still producing! Aren’t they beautiful?

Bring the stock to a boil in a saucepan; add the quinoa, juice from the canned corn, and 1/2 teaspoon salt. Lower the heat, cover, and simmer for 15 minutes. Turn off the heat and let stand for 5 minutes.

*Place chard leaves in boiling water for 4-6 minutes.

Melt the butter in a large skillet, add the scallions and *chard stems and cook until the scallions are bright green. Add the corn and *black beans and heat through. Toss it all with the quinoa. Season with pepper.

*Stuff the chard leaves with the quinoa mixture and roll them up.

Wow, is this unusually shiny for chard? You could make a song out of that–‘O chard, thou art so shiny’. Sorry, we’ve been watching Veggie Tales.

The quinoa/corn is also really good with cheddar cheese, if you’re so inclined. Lia loved eating the little chard packets…she even made us save the last one for her!


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