Quinoa-Stuffed Vine Leaves
- Ready In:
- 1 1⁄4 cups quinoa, uncooked
- 1⁄4 cup sun-dried tomato, chopped
- 1⁄4 cup roasted yellow pepper, chopped
- 1⁄4 cup flat leaf parsley, chopped
- 2 teaspoons fresh oregano (or dried)
- 2 teaspoons lemon zest
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (16 ounce) jar grape grape leaves, carefully separated and well rinsed
- 2 cups boiling water
- lemon wedge (to garnish)
- Oven 350.
- Combine quinoa, sun-dried tomatoes, roasted peppers, parsley, oregano, lemon zest, salt and pepper in a med. sized bowl.
- Carefully separate vine leaves.
- Place each leaf, shiny side down and stem towards you on a work surface.
- Put 1 tablespoons stuffing near the bottom of the leaf.
- Fold the bottom and sides inward to cover filling.
- Roll tightly toward tip of leaf.
- Pack tightly, seam-side down, into baking dish.
- Pour boiling water into the dish.
- Cover with a plate to keep leaves from unrolling during cooking.
- Bake until quinoa is tender, about 30 minutes.
- Drain and serve with lemon wedges and Balkan-style yoghurt.
- I usually rinse the quinoa first and allow to dry or pat dry.
- Preparation time depends on how fast you can put this together and at first it can be slow so timing is very approximate.
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This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things. <br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything. <br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.