Quinoa Dolmades with Tahini Yogurt Sauce
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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.
This recipe makes 36 pieces servings
| Nutritional Info | |
|---|---|
| Per piece: about | - |
| cal | 61 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 1 mg |
| sodium | 205 mg |
| potassium | 82 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 6% |
| vit A | 1% |
| vit C | 2% |
| folate | 4% |
Ingredients
-
36 drained bottled grape leaves
1 tbsp olive oil
1 onion, diced
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cinnamon
1 cup quinoa
1/3 cup dried currants
1/3 cup chopped pitted kalamata olives
1/3 cup pine nuts, toasted
1/4 cup chopped fresh mint
1-1/4 cups vegetable broth
1 tbsp lemon juice
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.
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.
Tags:
Cocktail Party; Vegetarian; Appetizers; Quinoa; Currants; Kalamata olives; Boil; Bake; Make-Ahead;
Source:
Canadian Living Holiday Cookbook: Fall 2009
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