Quinoa Dolmades with Tahini Yogurt Sauce Quinoa Dolmades with Tahini Yogurt Sauce

Author: Canadian Living

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. 

  • Portion size 36 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2009



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 facts Per piece: about

  • Sodium 205 mg
  • Protein 2 g
  • Calories 61.0
  • Total fat 4 g
  • Potassium 82 mg
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g


  • Iron 6.0
  • Folate 4.0
  • Calcium 3.0
  • Vitamin A 1.0
  • Vitamin C 2.0
Share X

Quinoa Dolmades with Tahini Yogurt Sauce