Stuffed Grape Leaves Recipe
Stuffed with Quinoa, Pine Nuts, Parsley and Pickled Onions
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Ingredients
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Stuffed Grape Leaves Ingredients
Method
Preparation Directions
Prepare the Quinoa Filling
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy. Remove from heat and let it cool.
Mix Filling Ingredients
In a large bowl, combine the cooked quinoa, toasted pine nuts, chopped parsley, pickled onions, olive oil, lemon juice, minced garlic, salt, and black pepper. Mix well.
Prepare Grape Leaves
If using jarred grape leaves, rinse them under cold water and drain. If using fresh grape leaves, blanch them in boiling water for 1-2 minutes until softened. Drain and let cool.
Stuff the Grape Leaves
Lay a grape leaf on a flat surface, stem side facing you. Place about 1-2 tablespoons of the filling at the base of the leaf. Fold in the sides and roll tightly from the base to the tip. Repeat with remaining leaves and filling.
Cook the Stuffed Grape Leaves
In a large pot, arrange the stuffed grape leaves seam side down. Pour enough water or vegetable broth to cover the leaves. Place a plate on top to keep them submerged. Bring to a simmer over medium heat, cover, and cook for 30-35 minutes.
Serve
Remove from heat and let cool slightly. Serve warm or at room temperature with extra pickled onions on the side.