Quinoa-Stuffed Vine Leaves

May 09, 2023May 9, 20230 14
Quinoa-Stuffed Vine Leaves - A Vegan and Gluten-Free Delightful Dish
in Vegan

Prep

30 min

Cook

30 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 jar grape grape leaves , carefully separated and well rinsed
2 cups boiling water
lemon wedge ( to garnish )

Nutrision Information

Servings Per Recipe
6
Calories
191
Sugar
2g
Fat
6g
Stuffed vine leaves are a popular dish in many parts of the world, including the Mediterranean and Middle East. This particular recipe is a vegan and gluten-free take on the classic dish, using quinoa instead of rice and omitting any animal products. The quinoa filling is flavored with sun-dried tomatoes, roasted yellow pepper, parsley, oregano, and lemon zest, giving it a bright and zesty flavor. These stuffed vine leaves make a great appetizer or main course and are perfect for those who are looking for a healthy and satisfying meal option.

Instructions

1.Preheat the oven to 350°F.
2.In a large bowl, mix together the quinoa, sun-dried tomato, roasted yellow pepper, parsley, oregano, lemon zest, salt, and pepper.
3.Take a grape leaf and place it on a flat surface with the rough side up.
4.Place 1 tablespoon of the quinoa mixture in the center of the leaf.
5.Fold the sides of the leaf over the filling, then roll the leaf up tightly.
6.Place the stuffed vine leaves in a baking dish.
7.Pour the boiling water over the vine leaves.
8.Cover the dish with foil and bake for 30 minutes.
9.Serve with a lemon wedge.

PROS

This recipe is vegan, gluten-free, and packed with flavor.

The quinoa filling is high in protein and low in fat, making it a healthy and satisfying option.

Grape leaves are also rich in fiber and vitamins.

CONS

Grape leaves can be difficult to find at regular markets and may need to be purchased at specialty stores or online.

This recipe takes some time to prepare as the vine leaves need to be carefully separated and the quinoa filling must be made from scratch.

HEALTH & BENEFITS

Quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies cannot produce on their own.
The sun-dried tomato and roasted yellow pepper are both high in antioxidants, which may help reduce the risk of chronic diseases.
The parsley and oregano in this recipe are also rich in vitamins and minerals.

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