Rainbow Chard, Quinoa & Beet Rolls - FoodByMaria Recipes

Salads and Greens

Rainbow Chard, Quinoa & Beet Rolls


20 mins


5 mins



Why Hello again everyone! I presume at this point you’ve probably figured out that I have had a few days off to post these recipes… this economy has not been fun, but it has given me days to relax, and work on myself.  Which is amazing, because before Christmas I hadn’t had a day off in months, and I mean that!


So I thought I would tell you all about these amazing rolls! They are super easy to make, super delicious and really healthy.  Perfect balance of tang, and savoury. The crunch of the beets make them seem so luxurious, and the tahini cause is so creamy and yummy! I reckon the whole household would enjoy these for a yummy lunch, snack or even quick dinner if your family is always on the go!


They can easily be stored in the fridge for up to 3 days, and they are super easy to pack away in a lunch!!!


They only take about 30 minutes to make, but as you get more practice, and better at rolling they won’t take much longer than 15 minutes to prepare (if you have cooked quinoa kicking around the house, of course).

Anyway, I am off now! I have to go work on some more recipes for all you lovelies… and you best your bottom they’re pink (weird right, my least fav colour…) FOR VALENTINES DAY! So stay tuned hunnies!!

Love from Your Greek Food Goddess


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Rainbow Chard, Quinoa & Beet Rolls

  • Author: Maria Koutsogiannis
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Yield: 5 1x
  • Category: Rolls
  • Cuisine: Vegan


A vegan, simple treat. Easy to make, and that much easier to enjoy. No utensils required, just those hands of yours!


  • Collard Greens (I used 5 large leaves to make 5 large rolls)
  • 1 cup of cooked quinoa
  • 1 golden beet, very, very thinly sliced
  • 1 red beet, very, very thinly sliced
  • 1 cup of greens – I used micro greens, but spinach, or alfalfa would work great here too!
  • 1/4 cup of roughly chopped coriander (cilantro)
  • 1/2 lime, for garnish, and to drizzle on top
  • 1 tbsp sesame seeds
  • 1 tbsp tahini
  • 1 tbsp crunch peanut butter
  • 1 tsp water
  • salt and pepper to taste


  1. Clean, and remove the stem of the collards
  2. Boil water, then place the collards in and simmer in water for 5 minutes, but not till they are wilted, they should still hold good shape (so keep an eye on them)
  3. Now make the tahini sauce. Add tahini, peanut butter, juice from 1/4 of a lime, and water into a bowl and stir.. season with and salt and pepper. Set aside.
  4. Remove collards from water, and place onto their back side (concave up)
  5. Now begin filling them with quinoa, beets, greens and fresh herbs!
  6. Now for the rolling. Bring both sides in, and pinch them from the bottom, and begin to roll upwards. Do not overfill these bad boys, or else you will be presented with a problem.
  7. I finished them off by rolling them in the sesame seeds, and dipping them in the amazing tahini dip!!
  8. Enjoy!


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