Warm Swiss Chard and Corn Roll with Merkén Yogurt Sauce

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with the butter and lightly dust it with a little breadcrumbs.

2. 2

   2. Cook the quinoa with the water and 1/4 teaspoon salt in a small saucepan. Once it boils, reduce the heat, cover, and cook for 12 to 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

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   3. Meanwhile, bring water to a boil in a wide pot. Blanch the Swiss chard leaves for 30 to 45 seconds until flexible. Transfer them to cold water, drain well, and pat dry carefully.

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   4. In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté the onion for 5 minutes. Add the garlic and cook 1 minute more.

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   5. Stir in the corn, 1 teaspoon merkén, cumin, the remaining salt, and black pepper. Cook for 4 to 5 minutes, stirring, until the corn is tender and fragrant.

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   6. Transfer the corn mixture to a bowl. Add the cooked quinoa, grated cheese, breadcrumbs, and beaten egg. Mix well until the filling holds together.

7. 7

   7. Lay the Swiss chard leaves on a work surface. Divide the filling in the center of each leaf and roll, folding in the sides to make firm parcels.

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   8. Arrange the rolls seam-side down in the baking dish. Drizzle with the remaining tablespoon of olive oil and bake for 18 to 20 minutes at 200 °C / 400 °F, until heated through and lightly golden.

9. 9

   9. While they bake, mix the yogurt, lemon juice, cilantro, and the remaining teaspoon of merkén in a bowl until smooth.

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    10. Serve the rolls warm with the merkén yogurt sauce spooned over or on the side.