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Introduction
Grape leaves have long been a staple in Mediterranean and Middle Eastern cuisines, prized for their unique briny tang and ability to envelop flavorful fillings. This ancient dish, known as dolma, has evolved over centuries with each region adding its own cultural spin. Our quinoa-stuffed variation pays homage to the dish's Greek origins while embracing the nutritious power of the protein-packed pseudograin. Every spring, when tender grape leaves emerge on the vines, many households embark on the tradition of meticulously rolling and preserving these delectable bundles for year-round enjoyment.
Ingredients
• 1 (8 oz) jar grape leaves, drained and rinsed
• 1 cup uncooked quinoa, rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup plain Greek yogurt
• 2 tablespoons olive oil, plus more for brushing
• 1/4 cup water
Step 1:
Cook the quinoa according to package instructions. Once cooked, transfer to a large mixing bowl and let cool.
Step 2:
In the same saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until fragrant and softened.
Step 3:
Add the sautéed onion and garlic to the bowl with the cooked quinoa. Mix in the chopped parsley, dill, mint, lemon zest, lemon juice, salt, and black pepper. Stir to combine.
Step 4:
In a small bowl, prepare the yogurt sauce by mixing the plain Greek yogurt with 2 tablespoons of water, 1 tablespoon of fresh dill, 1 tablespoon of lemon juice, and a pinch of salt. Set aside.
Step 5:
Lay a grape leaf flat on a work surface with the vein side facing up. Place 2-3 tablespoons of the quinoa mixture at the center of the leaf. Fold the stem end over the filling, then fold the sides inward, and continue rolling tightly into a cylindrical shape.
Step 6:
Arrange the stuffed grape leaves seam-side down in a baking dish. Brush the tops with a little olive oil.
Step 7:
Pour 1/4 cup of water around the edges of the baking dish. Cover the dish with aluminum foil or a lid.
Step 8:
Bake the stuffed grape leaves in a preheated oven at 375°F (190°C) for 20 minutes, or until heated through.
Step 9:
Remove from the oven and let cool slightly. Serve the stuffed grape leaves warm or at room temperature, with the prepared yogurt sauce drizzled over the top.
Q: Can I use fresh grape leaves instead of jarred ones?
A: Yes, you can use fresh grape leaves if you have access to them. You'll need to blanch them first to make them pliable for rolling.
Q: Can I make these stuffed grape leaves ahead of time?
A: Yes, you can assemble the stuffed grape leaves ahead of time and refrigerate them until ready to bake. However, it's best to bake them right before serving for optimal texture and flavor.
Q: What can I substitute for the Greek yogurt?
A: For a vegan option, you can substitute the Greek yogurt with a plant-based yogurt alternative, such as coconut or almond yogurt.
• For a vegan option, substitute the Greek yogurt with a plant-based yogurt alternative.
• If grape leaves are not available, you can use Swiss chard or collard green leaves instead.
• Rinse the quinoa thoroughly before cooking to remove any bitterness.
• This recipe is suitable for vegetarians and can be made gluten-free by ensuring the grape leaves are gluten-free.
• For a nut-free version, omit the pine nuts or substitute with sunflower seeds.
Serve the stuffed grape leaves warm or at room temperature, with the prepared yogurt sauce drizzled over the top. Garnish with additional chopped herbs, if desired.
Leftover stuffed grape leaves can be stored in an airtight container in the refrigerator for up to 4 days.
Prepare the quinoa and yogurt sauce ahead of time to save time during the assembly process. Stuffing the grape leaves can be done while the oven preheats.
- Roll the grape leaves tightly to prevent the filling from falling out during baking.
- Be careful not to overstuff the grape leaves, as they may burst during cooking.
- Adjust the seasoning of the quinoa filling to your taste preferences.
For a nutty twist, you can add toasted pine nuts or slivered almonds to the quinoa filling. For a vegan option, substitute the Greek yogurt with a plant-based yogurt alternative.
These stuffed grape leaves pair well with a crisp white wine, such as a Sauvignon Blanc or a Pinot Grigio. They also make a great appetizer or side dish alongside a Greek salad or tzatziki sauce.
Best during the spring and summer months when fresh herbs are plentiful.
This recipe is naturally dairy-free and gluten-free, as long as gluten-free grape leaves are used. It is also suitable for vegetarians and can be made vegan by substituting the Greek yogurt with a plant-based alternative.
