Quinoa-Stuffed Vine Leaves

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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