Quinoa and Chickpea Stuffed Vine Leaves with Lemon-Herb Sauce

These stuffed vine leaves are a delicious and healthy appetizer or main course. The quinoa and chickpea filling is hearty and flavorful, and the lemon-herb sauce adds a bright and refreshing touch. These vine leaves are perfect for a summer party or a light meal on a warm day.

Stuffed vine leaves are a classic dish in many cultures around the world. They are typically made with a rice filling, but this recipe uses quinoa and chickpeas for a healthier and more flavorful twist. The lemon-herb sauce is inspired by the classic Greek sauce known as avgolemono, which is made with eggs and lemon juice. This sauce is light and refreshing, and it complements the flavors of the filling perfectly. These stuffed vine leaves are sure to be a hit at your next party or gathering.

Prep time: 30 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup quinoa
• 1 cup cooked chickpeas
• 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 teaspoon ground cumin
• 1/2 teaspoon salt

Instructions

1. Rinse the quinoa in a fine-mesh sieve until the water runs clear.
2. Cook the quinoa according to package directions.
3. In a large bowl, combine the quinoa, chickpeas, onion, bell pepper, parsley, mint, cumin, and salt.
4. Mix well until all the ingredients are evenly combined.
5. Stuff the vine leaves with the quinoa mixture.
6. Place the stuffed vine leaves in a baking dish.
7. Pour the lemon-herb sauce over the vine leaves.
8. Bake for 20 minutes, or until the vine leaves are tender and the filling is heated through.

Why It Works

• The quinoa and chickpea filling is hearty and flavorful, and it provides a good source of protein and fiber.
• The lemon-herb sauce is light and refreshing, and it complements the flavors of the filling perfectly.
• The vine leaves add a delicate and slightly bitter flavor to the dish, and they help to hold the filling together.