To start, cut the stems off the Swiss Chard, leaving the leaves intact. Chop the stems into 1/4 inch dice. Next blanch the leaves in lightly salted boiling water for approx. 3 minutes. Plunge the leaves into cold water to stop the cooking process. Drain.

Heat oil in a sauté pan. Add chili, Chard stems and fennel. Cook , covered, stirring occasionally until tender, about 10 minutes. Season with salt and pepper. Cool to room temp.

Pour the tomato sauce and water into a large sauté pan, Sprinkle your beans on top.

Now mix together your Quinoa, egg, Chard stems and Fennel in a bowl.

Next on a flat service spread out the leaves, creating about nine 4 + 1/2 inch circles. Divide up your stuffing amongst those circles, placing it in a mound at the bottom of each circle so you can role them up tucking in the edges as you go. Similar to making egg rolls. Place them into your pan, cover and cook slowly for about 15 minutes. Your wraps should be slightly firm.

Its a little work but that’s your whole meal.