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Process red pepper, shallot, garlic, vinegar and mustard in a food processor until smooth. Add the mayonnaise and mix thoroughly. Season with salt and pepper and store in sealed container in the refrigerator.
Bring a large pot of salted water to a boil. Trim the Swiss chard by cutting the stem out and leaving the leaves intact. Chop the stem into small dice. Blanch the leaves by dropping them into the boiling water and cooking for 20 seconds. Remove them immediately and place into ice water. Remove from the ice water immediately to paper towels to drain.
Heat a medium size pot over moderate heat and add the Fustini’s Garlic Olive Oil. When hot, add the shallot and garlic and cook for 30 seconds. Add the vegetable stock and bring to a boil. Once boiling, add the quinoa, turn the heat to low, and cook stirring constantly until quinoa is fully opened and cooked, adding more vegetable stock as needed. Remove from the heat and add the carrot, red pepper, and Parmesan cheese and stir thoroughly. Let cool slightly.
Place a tablespoon of the quinoa on an end of a Swiss chard leaf and fold like a flag into triangles. Serve with Red Pepper Mayonnaise.
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