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1
Fill a bowl with ice water.
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2
Bring a large pot of water to a boil, salt generously and add the chard leaves.
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3
Blanch for two to three minutes until tender, then transfer to the ice water.
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4
Drain, squeeze out excess water and chop medium-fine.
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5
Add the chard stems to the water, and cook four to five minutes until tender.
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6
Transfer to the ice water, then drain and cut in 1/4-inch dice.
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7
Measure out 3/4 cup of the stems, and reserve the rest for another purpose.
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8
Alternatively, steam the chard leaves, then the stems, above an inch of boiling water until tender.
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9
The leaves will take three to four minutes, the stems five minutes.
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10
Heat 1 tablespoon of the olive oil over medium heat in a medium or large skillet.
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11
Add the garlic.
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12
When it is fragrant, in 30 seconds to a minute, stir in the chard leaves and stems and the cumin.
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13
Stir together for about a minute, and season to taste with salt and pepper.
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14
Transfer to a large bowl, and add the quinoa, Parmesan and egg.
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15
Stir together.
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16
Heat the remaining tablespoon of olive oil and the canola oil together over medium-high heat in a large, heavy skillet.
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17
Moisten your hands, and shape the quinoa and chard mixture into four hamburger-size patties (or make smaller, fritter-ish patties).
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18
Carefully place the patties in the hot oil, taking care not to crowd them in the pan.
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19
Press down on the tops of the patties with the bottom of your spatula to prevent them from falling apart; if they are thick enough, they should stay together.
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20
Cook for four to five minutes on each side until nicely browned.
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21
Remove from the heat and serve.
