Tested till perfect Quinoa Dolmades with Tahini Yogurt Sauce

Quinoa Dolmades with Tahini Yogurt Sauce

This is a vegetarian take on a traditional Greek and Turkish finger food. Grape leaves are available at Middle Eastern, Greek, Italian and most supermarkets. 

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2009

  • rating starrating starrating starrating starrating star
  • Portion size 36 pieces


  • 36 36drained bottled grape leaves
  • 1 tbsp 1tbspolive oil
  • 1 1oniononions, diced
  • 1 tsp 1tspground cumin
  • 1/2 tsp 1/2tspground coriander
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tspcinnamon
  • 1 cup 1cupquinoa
  • 1/3 cup 1/3cupdried currants
  • 1/3 cup 1/3cupchopped pitted kalamata olivekalamata olives
  • 1/3 cup 1/3cuppine nutpine nuts, toasted
  • 1/4 cup 1/4cupchopped fresh mint
  • 1-1/4 cups 1-1/4cupsvegetable broth
  • 1 tbsp 1tbsplemon juice
  • Tahini Yogurt Sauce recipe
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In large heatproof bowl, cover grape leaves with boiling water; let stand for 3 minutes. Drain well and let cool.

In saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes.

Stir in ground cumin and coriander, salt, pepper and cinnamon; cook for 1 minute.

Add quinoa, currants and olives; cook, stirring, until quinoa is toasted, about 2 minutes.

Stir in 2 cups (500 mL) water and bring to boil; reduce heat, cover and simmer until no liquid remains and quinoa is tender, 15 to 20 minutes. Let cool. Stir in pine nuts and mint.

Remove tough stems from grape leaves. Lay leaves, vein side up, on work surface. Place 1 tbsp (15 mL) filling in centre of each; fold in sides and roll snugly into cigar shapes.

Place dolmades, seam side down, in single layer in 13- x 9-inch (3 L) glass baking dish. Combine broth with lemon juice; pour over top.

Cover tightly with foil and bake in 350°F (180°C) oven until no liquid remains, about 1 hour. Let cool to room temperature. (Make-ahead: Let cool for 30 minutes; cover and refrigerate for up to 2 days.) Serve at room temperature or chilled with Tahini Yogurt Sauce for dipping.

Nutritional Information Per piece: about

cal 61 pro 2g total fat 4g sat. fat 1g
carb 6g fibre 1g chol 1mg sodium 205mg
potassium 82mg

% RDI:

calcium 3 iron 6 vit A 1 vit C 2
folate 4
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