Herbed Quinoa Stuffed Leaves
A modern Mediterranean twist using protein-rich quinoa instead of traditional white rice.
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Ingredients
- 50 leaves Grape leaves (preserved in brine)
- 1 1/2 cups Quinoa
- 1 medium Red onion, finely diced
- 1/2 cup Fresh parsley, chopped
- 1/4 cup Fresh dill, chopped
- 3/4 cup Extra virgin olive oil
- 1/2 cup Lemon juice
- 2 cups Vegetable broth
- 3 tablespoons Toasted pine nuts(optional)
- 1 teaspoon Salt and black pepper
Instructions
- 1
Rinse the grape leaves thoroughly in cold water to remove excess brine and pat them dry.
- 2
In a large bowl, combine the uncooked quinoa, diced onion, parsley, dill, pine nuts, and half of the olive oil.
- 3
Place one grape leaf flat on a clean surface, vein-side up, and place one tablespoon of the quinoa mixture near the stem end.
- 4
Fold the bottom of the leaf over the filling, tuck in the sides, and roll tightly toward the tip like a small cigar.
- 5
Line the bottom of a heavy pot with any torn grape leaves to prevent sticking, then pack the stuffed leaves tightly in layers.
- 6
Pour the vegetable broth, remaining olive oil, and lemon juice over the leaves until they are just submerged.
- 7
Place a heavy heat-proof plate directly on top of the leaves to keep them submerged and prevent them from unrolling during cooking.
- 8
Simmer on low heat for 45-50 minutes until the quinoa is tender and the liquid has been mostly absorbed.
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