Quinoa-Stuffed Vine Leaves Recipe

Name: Quinoa-Stuffed Vine Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Oven 350.
2
Combine quinoa, sun-dried tomatoes, roasted peppers, parsley, oregano, lemon zest, salt and pepper in a med. sized bowl.
3
Carefully separate vine leaves.
4
Place each leaf, shiny side down and stem towards you on a work surface.
5
Put 1 tablespoons stuffing near the bottom of the leaf.
6
Fold the bottom and sides inward to cover filling.
7
Roll tightly toward tip of leaf.
8
Pack tightly, seam-side down, into baking dish.
9
Pour boiling water into the dish.
10
Cover with a plate to keep leaves from unrolling during cooking.
11
Bake until quinoa is tender, about 30 minutes.
12
Drain and serve with lemon wedges and Balkan-style yoghurt.
13
I usually rinse the quinoa first and allow to dry or pat dry.
14
Preparation time depends on how fast you can put this together and at first it can be slow so timing is very approximate.

1097

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Quinoa-Stuffed Vine Leaves falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa-Stuffed Vine Leaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions