Vegetarian Dolma Recipe for Swiss Chard Leaves (with Tzatziki)
Quinoa-Stuffed Swiss Chard Dolmas with Tzatziki is a fun vegetarian twist on the traditional Middle Eastern dish made with grape leaves, meat and rice. Serve warm or cold for an appetizer or light meal!
Servings: 25 -30
Ingredients
Dolmas
- Salt
- 25-30 small to medium Swiss chard leaves
- 3 tablespoons olive oil
- 1 small onion chopped (approximately 1 cup)
- 3 cloves garlic minced
- 2 cups vegetable broth or water from blanching the Swiss chard
- 1 large lemon juiced (approximately 4 tablespoons)
- 1 cup quinoa rinsed and drained
- 2 tablespoons golden raisins coarsely chopped
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Pinch cayenne pepper
- 2 heaping tablespoon pine nuts lightly toasted and coarsely chopped
- Freshly ground black pepper to taste
Tzatziki
- 1 large cucumber peeled if desired, seeded and diced
- 1 teaspoon salt
- 2 cups Greek yogurt regular, reduced-fat or fat-free
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh mint
- 2 cloves garlic minced
- Lemon wedges and kalamata olives for serving
Instructions
Dolmas
- Prepare an ice bath. Place a clean kitchen towel on a flat surface. Bring a pot of water to a boil and add a generous amount of salt.
- Using the stem as a "handle," dunk 5-6 leaves at a time into the boiling water. Cook for 15-30 seconds then transfer to the ice bath. Repeat with remaining leaves.
- Drain the chard and spread out on the clean kitchen towel. Blot dry with another clean kitchen towel or paper towels.
- Cut the stem out of each leaf, making a V-shape and creating two "flaps."
- Finely chop the stems.
- Heat the olive oil over medium-high heat in a medium saucepan. Add the onion and the chopped chard stems, reduce heat to medium-low. Cook for 6-8 minutes or until beginning to soften.
- Add the garlic and cook very briefly approximately 10-15 seconds. Add the vegetable broth, lemon juice, quinoa and raisins. Bring to a boil.
- Reduce the heat to low and let simmer uncovered for approximately 15 minutes or until much of the liquid has been absorbed and the germ is beginning to show. Cover and let stand off the heat for 15 minutes.
- Stir in the parsley, dill, cayenne, pinenuts and salt and black pepper, to taste. Let cool.
- Place equal amounts of the quinoa filling in the center of each chard leaf. Bring the ends up and over the filling, fold in the sides and roll into a neat cylinder shape. Repeat with all the leaves.
- Arrange on a serving platter and refrigerate until needed. Serve chilled or at room temperature.
Tzatziki
- Place cucumber in a colander or sieve. Sprinkle with salt. Let drain for 30 minutes. Squeeze out any excess liquid.
- Combine all the tzatziki ingredients in a small bowl. Serve with dolmades.
Notes
If your Swiss chard leaves are large, cook them a little longer.
SUBSTITUTIONS:
- Can use rice in place of quinoa.
- If using the water from blanching the Swiss chard to cook the quinoa (to reduce waste), you may not need to add additional salt.
- Swiss chard leaves can be blanched up to 4 hours in advance. Refrigerate until needed.
- Quinoa filling can be made up to 24 hours ahead. Refrigerate until needed.
Nutrition
Serving: 1dolma | Calories: 70kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 178mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg