Step 1: Heat oil in large skillet and add chopped onion and chard stems; sauté for a few minutes, stirring occasionally.
Step 2: Add the garlic, pepper flakes, quinoa, beans, spices and salt & pepper; stir well.
Step 3: Cover and heat through.
Step 4: Taste for seasoning and remove from heat.
Step 5: Preheat oven to 350F.
Step 6: To make rolling easier, place chard leaves in plastic bag and microwave for a few seconds; or cut down a few inches on each side of the stem and remove.
Step 7: Place a chard leaf on a cutting board and put about 1/3 - 1/2 cup of filling on the bottom part of the leaf (estimate the amount you think the leaf can hold).
Step 8: Holding the leaf together, carefully roll the leaf around the filling (like cabbage rolls).
Step 9: Place in casserole dish.
Step 10: Repeat this with rest of the leaves until you have used up all the filling.
Step 11: Combine the two sauces together or use a sauce of your choice, and spoon over the rolls.
Step 12: Cover and bake for 15 minutes, reduce heat to 300F and bake for another 15 minutes or until they are bubbling around the edges and heated throughout.
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