Quinoa-Stuffed Grape Leaves with a Lemon-Herb Sauce
These stuffed grape leaves are a delicious and easy way to enjoy the flavors of the Mediterranean. The quinoa filling is hearty and flavorful, and the lemon-herb sauce adds a bright and refreshing touch. These grape leaves are perfect for a light lunch or dinner, and they can also be served as an appetizer.
Stuffed grape leaves have a long and storied history, dating back to the days of the ancient Greeks and Romans. The first recorded recipe for stuffed grape leaves appears in the cookbook of Apicius, a Roman gourmet who lived in the 1st century AD. Apicius's recipe calls for grape leaves to be stuffed with a mixture of ground meat, herbs, and spices. This basic recipe has been passed down through the centuries, and it is still used today in many parts of the world. In the Middle East, stuffed grape leaves are often served as a meze, or appetizer. They are also popular in Turkey, where they are known as sarma. In Greece, stuffed grape leaves are called dolmades, and they are often served with a yogurt-based sauce. In Armenia, stuffed grape leaves are called tolma, and they are typically filled with a mixture of ground beef, rice, and herbs. Stuffed grape leaves are a delicious and versatile dish that can be enjoyed in many different ways. They are perfect for a light lunch or dinner, and they can also be served as an appetizer. If you are looking for a new and exciting way to enjoy the flavors of the Mediterranean, give stuffed grape leaves a try.
Quinoa-Stuffed Grape Leaves with a Lemon-Herb Sauce Quinoa-Stuffed Grape Leaves with a Lemon-Herb Sauce Quinoa-Stuffed Grape Leaves with a Lemon-Herb Sauce Quinoa-Stuffed Grape Leaves with a Lemon-Herb Sauce
Prep time: 30 | Cook time: 45 | Serves: 4
Ingredients
  • 1 cup quinoa, rinsed
  • 1 cup vegetable broth
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup olive oil
  • 1/2 cup lemon juice
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a medium saucepan, combine the quinoa, vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid has been absorbed.
  3. While the quinoa is cooking, prepare the grape leaves. Trim the stems off the grape leaves and place them in a large bowl. Cover with boiling water and let sit for 5 minutes, or until softened.
  4. In a large skillet, heat the olive oil over medium heat. Add the onion and red bell pepper and cook until softened, about 5 minutes.
  5. Add the quinoa, parsley, and mint to the skillet and cook until well combined, about 2 minutes.
  6. Season with salt and pepper to taste.
  7. Remove the grape leaves from the water and pat dry. Place a spoonful of the quinoa mixture in the center of each grape leaf and roll up tightly.
  8. Place the grape leaves in a baking dish and bake for 15 minutes, or until heated through.
Why It Works
  • The quinoa filling is hearty and flavorful.
  • The lemon-herb sauce adds a bright and refreshing touch.
  • The grape leaves are a delicate and flavorful wrapper.
  • This dish is easy to make and can be served in many different ways.