Step 1
Soak quinoa in boiling water, enough to fully cover, for at least 30 minutes while preparing the rest of the ingredients.
Step 2
Toast fennel and coriander seeds along with the black peppercorn in a dry pan on medium heat for about 2 minutes, shaking the pan continuously to avoid burning. Transfer to a mortar and pestle and grind to a fine powder. Set aside.
Step 3
Prepare the chard by adding 2 inches of boiling water to a shallow pan over medium heat. Add 3 leaves at a time and wilt for 30-45 seconds. Carefully remove the leaves, keeping them intact, and transfer them onto a dry towel. Continue with the rest of the leaves.
Step 4
Grate half the onion and reserve the other half. Make the stuffing by combining the grated onion, ground beef, dill, walnuts, ½ teaspoon sea salt, and ground spices. Drain soaked quinoa and add it to the bowl, mix well.
Step 5
Lay each chard leaf flat and carefully trim the thick middle stem off the end and slightly down the middle. Place 2-3 serving spoons of the beef and quinoa mixture in the center of the leaf.
Step 6
Tuck the sides and roll as tightly as you can. Continue with the remaining leaves.
Step 7
Preheat the oven to 350°F. Separate the remaining half of the onion and use it to cover the bottom of an oven-safe dish. Add the stuffed leaves and beets in a single layer. Top with lemon juice, tomato paste, and the remaining ¼ teaspoon sea salt. Cover with hot water, just enough to cover the leaves. Bake, covered, for 40-55 minutes until most of the liquids have evaporated and the beets are soft.
Step 8
When ready, remove the oven from the heat. Optionally, drizzle with olive oil, parsley, and some flaked salt.
Nutritional Analysis (per serving): Calories: 262, Total Fat: 13g, Saturated Fat: 4g, Cholesterol: 35mg, Fiber: 4g, Protein: 16g, Carbohydrates: 22g, Sodium: 525mg, Sugars: 7g
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