QUINOA-STUFFED VINE LEAVES
These are a lovely change from the popular ground beef/rice one that seems to be on many menus. I think this came from a local chef.
Provided by waynejohn1234
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 290.5, Fat 5.7, SaturatedFat 0.8, Sodium 3630.8, Carbohydrate 51.1, Fiber 4.9, Sugar 1.4, Protein 13.2
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