Best Quinoa Stuffed Vine Leaves Recipes

Dolmades: Stuffed Vine Leaves image

Provided by Cat Cora

Time 1h30m

Yield 12 meze servings, 2 entree ser

Number Of Ingredients 11

1 pound ground beef
1 medium yellow onion, minced
Dried oregano
Fresh Parsley, finely chopped
Mint leaves, cut into chiffonade
2/3 cup rice, uncooked
Salt and freshly ground black pepper
1 (16 ounce jar) brined grape leaves
4 small eggs, beaten*
3 lemons, juiced
1 cup water

Steps:

In a bowl mix the raw ground beef, onion, oregano, parsley, mint, rice, salt, and pepper together.
Carefully, separate the vine leaves. Place each leaf on a wooden board shiny side down, with its stem toward you. Put a teaspoon of the stuffing near the bottom of the leaf, fold the bottom and 2 sides to cover the filling, and roll tightly toward the tip of the leaf.
Place them in a casserole dish or pan and cover with several of the remaining grape leaves. Cover completely with stock or water and place in a preheated 350 degree F oven to bake for 1 hour, or until the rice and the leaves are tender and the juice absorbed.
Once the grape leaves are done, uncover them. Carefully pour any remaining liquid out of the pan into a bowl. In a separate bowl, mix the lemon into the eggs and beat until frothy. Slowly whisk in the remaining broth from the grape leaves into the egg/lemon mixture. If it is done too fast, the eggs will curdle. Pour the entire egg mixture over the grape leaves and let sit to warm. Serve cold as a meze (appetizer) or warm as an entree.

Quinoa-Stuffed Vine Leaves image

Provided by waynejohn1234

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

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)

Steps:

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.