Swiss Chard Rolls with Quinoa, Cranberry, and Sweet Potato - alive magazine

Ingredients

• 1 cup (250 mL) water
• 1/2 cup (125 mL) quinoa
• 2 Tbsp (30 mL) extra-virgin olive oil (divided)
• 1 sweet potato, diced
• 4 to 5 thyme sprigs
• 2 rosemary sprigs
• 1/4 tsp (1 mL) salt, divided
• 1/4 tsp (1 mL) pepper, divided
• 1/4 cup (60 ml) dried cranberries
• 1 onion, sliced
• 28 oz (796 mL) can whole or crushed tomatoes
• 1/4 tsp (1 mL) cinnamon
• 14 Swiss chard leaves, thick part of stem removed and blanched (see tip)