Chard and quinoa Moussaka

Chard and quinoa moussaka is one of my family’s favourite spring meals. You will love it because you can make it quickly, it’s healthy, tasty and leaves you full. 

If you love moussaka, you will adore this version, too.  Instead of chard, you can use any leaves such as spinach and vine leaves.

Let’s start.  Do as you usually would when preparing meat filling. Heat the olive oil, saute the onions, add salt, and then add garlic. After a few minutes add spices of your choice. This time I used cumin, paprika, and cinnamon. Add the minced meat (800gr for 4 people). Break everything up with a wooden spoon and turn the heat up a little. Fry until all liquid evaporates and it starts to turn lightly brown. In the meantime, boil 1 cup of quinoa for 7 minutes. Add to the meat filling and season generously if needed.

Pour boiling water onto previously washed leaves. Oil the baking dish, layer 1/3 of blanched chard, then half of the mince mixture. Repeat once more, and finish with the leaves on top. Cover with aluminium foil, and put into the preheated oven at 200°C. Bake for 45min.

Here you go, your perfect moussaka, easy way to get kids eating quinoa. Best served with a spoon of Greek yogurt or as we do with sheep’s yogurt.

And most important – it’s easy to pack and give your kids to bring it to school for lunch, it can be made the day before. In the morning just slice chard and quinoa moussaka, transfer into the box and kiss your kids goodbye wishing them a nice day.