Vegetarian Quinoa-Stuffed Grapeleaves

I love grape leaves! We have grapes growing in our backyard,  but I probably use more leaves than grapes 🙂  I decided to create a healthier vegetarian version using quinoa.

Start by preparing the grape leaves.  If you are using fresh leaves, blanch them for a few minutes to soften them and put them in a colander to drain.  If using jarred grape leaves, soak for several minutes in cold water, drain, repeat and place in colander to drain.

Finely chop 1 red bell pepper (or several mini sweet peppers), 1\2 red onion, 1 medium tomato, 1 bunch Italian parsley, 1 bunch dill. Stir together with 2 Tbsp. tomato paste, 1 Tbsp. olive oil, 1 cup quinoa, salt and pepper.

Line stock pot with broken grape leaves to prevent stuffed leaves from burning.

Roll the leaves.  Place the leaf with the backside up and the stem facing towards you.  Place a small spoonful of filling near the end of the leaf.

Fold up the bottom of the leaf to meet the filling, then fold in both sides. Begin rolling until you reach the end of the grape leaf.

Place grape leaves into stock pot.  Pour in 1 1/2 cups vegetable stock, place a small plate upside-down over the leaves and then cover stock pot with lid.

Cook over low heat for about 1/2 hour until liquid is absorbed and leaves are tender.

Serve with lemon or yogurt

If you prefer more traditional grape leaves with meat, use the same steps but the following recipe for the filling:

1 pound of ground lamb or beef

1/4 tap allspice

1/4 tsp cinnamon

1/8 cup finely chopped parsley

4 cup rice