Quinoa Stuffed Grape Leaves with Lemon-Herb Sauce
These tender and flavorful quinoa-stuffed grape leaves are a delightful appetizer or side dish for any occasion. The combination of the nutty quinoa, sweet raisins, and aromatic herbs is perfectly complemented by the tangy lemon-herb sauce. With its vibrant color and elegant presentation, this dish is sure to impress your guests.
The origins of stuffed grape leaves can be traced back to the ancient Mediterranean region, where they have been a culinary staple for centuries. In Greece, they are known as dolmas, in Turkey as sarma, and in Lebanon as warak enab. Traditionally, grape leaves were stuffed with rice, meat, and herbs, but over time, variations using other grains, such as quinoa, have emerged. This recipe draws inspiration from these classic dishes while incorporating modern culinary techniques to create a lighter and healthier version that is equally delicious.
Quinoa Stuffed Grape Leaves with Lemon-Herb Sauce Quinoa Stuffed Grape Leaves with Lemon-Herb Sauce Quinoa Stuffed Grape Leaves with Lemon-Herb Sauce Quinoa Stuffed Grape Leaves with Lemon-Herb Sauce
Prep time: 30 | Cook time: 25 | Serves: 4
Ingredients
  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 cup grape leaves, fresh or jarred
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/4 cup pine nuts
  • 1/4 cup raisins
  • 1/4 cup chopped fresh parsley
Instructions
  1. Rinse the quinoa in a fine-mesh sieve.
  2. In a medium saucepan, combine the quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.
  3. While the quinoa is cooking, prepare the grape leaves. If using fresh grape leaves, trim the stems and blanch them in boiling water for 1-2 minutes, or until they are softened.
  4. If using jarred grape leaves, rinse them thoroughly and pat them dry.
  5. In a large bowl, combine the cooked quinoa, onion, bell pepper, pine nuts, raisins, and parsley. Season with salt and pepper to taste.
  6. Spread about 2 tablespoons of the quinoa mixture onto each grape leaf.
  7. Roll up the grape leaves tightly and place them seam-side down in a baking dish.
  8. Bake at 375 degrees F for 20-25 minutes, or until the grape leaves are golden brown and the filling is heated through.
Why It Works
  • The combination of quinoa, raisins, and herbs creates a flavorful and nutritious filling.
  • Blanching the grape leaves softens them, making them easy to roll and preventing them from tearing.
  • Baking the stuffed grape leaves in a covered dish ensures that they cook evenly and remain moist.
  • The lemon-herb sauce adds a bright and tangy flavor that complements the filling perfectly.