This recipe for Herbs with Quinoa Stuffed Grape Leaves, tastes the same as the dish I ordered when I visited Athens, Greece. When I was eating these grape leaves, I was savoring the flavor of every bite.

I turned on my Greek music while making the Herbs with Quinoa Stuffed Grape Leaves recipe, I was able to close my eyes and picture myself in Greece.

You will love this flavorful and authentic Greek recipe!

Servings

6

Time

45 minutes

Ingredients

1 cup uncooked quinoa

1 tablespoon tzatziki seasoning blend

2 cloves garlic, minced

2 tablespoons mint, chopped

1 small bulb fennel, diced

1 cup scallion, chopped

1 cup feta, crumbled

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Juice from 1 lemon

1 (15.2 ounce) jar grape leaves

2 cups chicken broth

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Preparation

Consolidate the majority of the ingredients, in a large bowl – aside from the chicken broth and grape leaves.

Open the container with the grape leaves and wash them well under water.

Separate the leaves and put aside the ones that are torn.

Take one grape leaf and lay it on your work surface with the stem pointing towards you.

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Place a teaspoon or two of the quinoa filling among the leaf and overlay the base and sides over the filling, at that point, firmly move it and place it with the crease down. 

(Don’t over stuff the leaves, since the quinoa extends somewhat during cooking).

To cook the stuffed leaves, put a portion of the torn unused leaves on the base of a pot, to shield the stuffed leaves from consuming amid cooking.

Place the stuffed leaves in the pot with the crease down.

Ensure you have them firmly stuffed by one another with the goal that they won’t unravel during cooking.

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Pour in the chicken broth to cover the stuffed grape leaves.

Place a plate on top this will prevent any development from the bubbling soup that could demolish the stuffed leaves.

Cook on medium low warmth for 20-30 minutes or the water is for the most part gone and the quinoa is cooked through.

These can be served warm or cold.

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