Quinoa Dolmades with Tahini Yogurt Sauce

By The Canadian Living Test Kitchen

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Quinoa Dolmades with Tahini Yogurt Sauce

This recipe makes 36 pieces servings

Nutritional Info
Per piece: about	-
cal	6161 cal
pro	2 g2g pro
total fat	4 g4g total fat
sat. fat	1 g1g sat. fat
carb	6 g6g carb
fibre	1 g1g fibre
chol	1 mg1mg chol
sodium	205 mg205mg sodium
potassium	82 mg82mg potassium
% RDI:	-
calcium	33 calcium
iron	66 iron
vit A	11 vit A
vit C	22 vit C
folate	44 folate

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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.

Ingredients

36 drained bottled grape leaves 36 36drained bottled grape leaves
1 tbsp olive oil 1 1tbsp tbspolive oil
1 onion , diced1 1oniononions, diced
1 tsp ground cumin 1 1tsp tspground cumin
1/2 tsp ground coriander 1/2 1/2tsp tspground coriander
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp cinnamon 1/4 1/4tsp tspcinnamon
1 cup quinoa 1 1cup cupquinoa
1/3 cup dried currants 1/3 1/3cup cupdried currants
1/3 cup chopped pitted kalamata olives 1/3 1/3cup cupchopped pitted kalamata olivekalamata olives
1/3 cup pine nuts , toasted1/3 1/3cup cuppine nutpine nuts, toasted
1/4 cup chopped fresh mint 1/4 1/4cup cupchopped fresh mint
1-1/4 cups vegetable broth 1-1/4 1-1/4cups cupsvegetable broth
1 tbsp lemon juice 1 1tbsp tbsplemon juice
Tahini Yogurt Sauce recipe Tahini Yogurt Sauce recipe

Preparation

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.

Source : Canadian Living Holiday Cookbook: Fall 2009