In a medium bowl, whisk together soy sauce, rice wine vinegar, garlic and ginger. Add quinoa and stir until well combined.

Score the stems of the chard for easy rolling, and trim the excess stem to create a spring roll "wrapper".

Layer a spoonful or two of quinoa, carrots, radishes, and a few leaves of arugula on each chard leaf wrapper. Add a squirt of Sriracha to each roll if you like it spicy.

Fold the sides of the roll in towards the center, then roll each leaf from the bottom to create a spring roll shape.

Refrigerate for one hour before slicing.