The other night we made something like rice-less cabbage rolls on quinoa

[Warpy]

1. If you want the chard to stay moist, try steaming the next batch

Steaming is a cooking method a lot of people overlook because it takes time and monitoring to make sure the water doesn't evaporate completely. The steam won't make the contents soggy, it will just keep the exterior moist.

As an aside, it rejuvenates day old dinner rolls that have gotten a bit hard and it's my favorite way to reheat rice.

I'd have liked the crispy chard as a foil for the soft innards, it sounds like a veggie egg roll in a way.