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
Cuisine: Vegetarian
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Quinoa-Stuffed Vine Leaves

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