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This cute, mango-wrapped, quinoa-filled copy does not need beef, pork, or poultry to tickle your taste buds.
Ingredients
200 g quinoa
400 ml vegetable broth
2 onions
80 g of almonds
100 g cranberries
1 piece of ginger (about 2 cm)
1/2 teaspoon saffron
3 tablespoons cashew
6 mint leaves
8 large chard leaves
4 tablespoons sunflower oil
Salt pepper
For the dip
100 ml soy yoghurt
1/2 lime
1/3 bunch of mint
Salt pepper
Preparation
For the filling, boil quinoa in stock and prepare according to the package instructions.
Peel the onions and finely dice them. Roast almonds in a pan without oil, allow to cool slightly and chop with cranberries. Peel ginger and finely grate.
Heat oil. Sauté onions and saffron for about 2 minutes. Add ginger and almonds and sauté for about 1 minute. Mix with cashew, cranberries and quinoa and season with salt and pepper.
Free chard leaves from the stalk. Blanch leaves in boiling water for about 1 minute and quench with cold water. Spread 2-3 tablespoons of quinoa mixture on each leaf, leaving an edge of 2 cm. Fold in chard leaves on three sides. Grasp and roll up on the fourth page. Fix with kitchen yarn or toothpicks.
For the dip, squeeze lime and finely chop mint. Mix with soy yoghurt and season with salt and pepper. Serve roulades with dip.
