Ingredients
-
1 1/4
-
1/4
-
1/4
-
1/4
-
2
-
2
-
1/2
-
1/2
-
1
-
2
-
-
-
-
-
Directions
Quinoa-Stuffed Vine Leaves, These are a lovely change from the popular ground beef/rice one that seems to be on many menus I think this came from a local chef , These are a lovely change from the popular ground beef/rice one that seems to be on many menus I think this came from a local chef
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Steps
|
1
Done
|
Oven 350. |
|
2
Done
|
Combine Quinoa, Sun-Dried Tomatoes, Roasted Peppers, Parsley, Oregano, Lemon Zest, Salt and Pepper in a Med. Sized Bowl. |
|
3
Done
|
Carefully Separate Vine Leaves. |
|
4
Done
|
Place Each Leaf, Shiny Side Down and Stem Towards You on a Work Surface. |
|
5
Done
|
Put 1 Tablespoons Stuffing Near the Bottom of the Leaf. |
|
6
Done
|
Fold the Bottom and Sides Inward to Cover Filling. |
|
7
Done
|
Roll Tightly Toward Tip of Leaf. |
|
8
Done
|
Pack Tightly, Seam-Side Down, Into Baking Dish. |
|
9
Done
|
Pour Boiling Water Into the Dish. |
|
10
Done
|
Cover With a Plate to Keep Leaves from Unrolling During Cooking. |
|
11
Done
|
Bake Until Quinoa Is Tender, About 30 Minutes. |
|
12
Done
|
Drain and Serve With Lemon Wedges and Balkan-Style Yoghurt. |
|
13
Done
|
I Usually Rinse the Quinoa First and Allow to Dry or Pat Dry. |
|
14
Done
|
Preparation Time Depends on How Fast You Can Put This Together and at First It Can Be Slow So Timing Is Very Approximate. |
