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}

Ingredients

Instructions

  1. Prepare quinoa according to package directions. Let cool completely.
  2. Preheat oven to 400°F. Heat oil in large skillet set over medium- high heat; cook mushrooms, garlic, and 1/4 tsp each salt and pepper for 5 to 8 minutes or until golden brown and tender. Set aside.
  3. Blanch Swiss chard in large pot of boiling salted water for about 1 minute or until leaves are just starting to wilt. Drain and spread on clean towel; pat dry. Let cool completely.
  4. Grease 13- x 9-inch (3 quart) baking dish. Spoon 1 cup tomato sauce into bottom of dish; set aside. Toss together quinoa, ricotta, mushrooms, 1/2 cup mozzarella, 1/3 cup Parmesan, bread crumbs, egg, half of the basil, and remaining salt and pepper until well combined.
  5. Place 1 Swiss chard leaf on work surface. Place heaping 1/3 cup quinoa filling on core end of leaf and roll up tightly to enclose filling. Place seam side down in prepared pan. Pour remaining tomato sauce over top and sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, for 15 to 20 minutes or until golden brown and bubbling. Sprinkle with remaining basil.