Torta salata vegetariana con patate e coste. Le ricette dello chef Laura Quintavalle

quinoa

🥗Healthier: cauliflower rice

💰Cheaper: rice

Cauliflower rice is lower in calories and carbs.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity.

Preheat oven to 375°F (190°C).

Rinse Swiss chard leaves and remove stems gently.

Cook quinoa according to package instructions until fluffy.

Sauté onion and garlic in olive oil until translucent, about 3-4 minutes.

Add bell pepper, cumin, and paprika; cook for another 2-3 minutes.

Stir in black beans, cooked quinoa, lime juice, cilantro, salt, and pepper.

Lay a chard leaf flat; place a spoonful of filling at the base.

Roll the leaf tightly, tucking in the sides as you go.

Repeat with remaining leaves and filling.

Place rolls seam-side down in a baking dish.

Drizzle with olive oil and cover with foil.

Bake for 20-25 minutes until heated through.

Serve warm, garnished with additional cilantro.

Cooking Techniques

Spice Level:

Dietary