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quinoa tomato yellow pepper flat leaf parsley fresh oregano lemon zest salt pepper grape grape boiling water lemon
Viewed: 38 - Published at: 6 years agoIngredients
- 1 1/4 cups quinoa, uncooked
- 1/4 cup sun-dried tomato, chopped
- 1/4 cup roasted yellow pepper, chopped
- 1/4 cup flat leaf parsley, chopped
- 2 teaspoons fresh oregano (or dried)
- 2 teaspoons lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (16 ounce) jar grape grape leaves, carefully separated and well rinsed
- 2 cups boiling water
- lemon wedge (to garnish)
Method
- Oven 350.
- Combine quinoa, sun-dried tomatoes, roasted peppers, parsley, oregano, lemon zest, salt and pepper in a med. sized bowl.
- Carefully separate vine leaves.
- Place each leaf, shiny side down and stem towards you on a work surface.
- Put 1 tablespoons stuffing near the bottom of the leaf.
- Fold the bottom and sides inward to cover filling.
- Roll tightly toward tip of leaf.
- Pack tightly, seam-side down, into baking dish.
- Pour boiling water into the dish.
- Cover with a plate to keep leaves from unrolling during cooking.
- Bake until quinoa is tender, about 30 minutes.
- Drain and serve with lemon wedges and Balkan-style yoghurt.
- I usually rinse the quinoa first and allow to dry or pat dry.
- Preparation time depends on how fast you can put this together and at first it can be slow so timing is very approximate.
