In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.

Add mushrooms and bell pepper, cooking until softened. Stir in quinoa, vegetable broth, cumin, paprika, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is cooked. Remove from heat and let cool.

Bring a large pot of salted water to a boil. Blanch Swiss chard leaves for 1-2 minutes until tender. Remove and cool in ice water.

Pat dry and lay leaves flat on a clean surface.

Place a spoonful of filling at the base of each Swiss chard leaf. Roll tightly, folding in the sides as you go.

Place rolls seam-side down in a baking dish.

Mix tomato sauce with oregano and basil, then pour over the rolls in the baking dish.

Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove foil and bake for an additional 10 minutes.