Try this Turkish stuffed dolma with quinoa recipe
Dolma is a traditional dish found in many cultures across the Middle East and Mediterranean, known for its flavorful stuffed vegetables. The Turkish version often includes grape leaves filled with a mixture of rice, herbs, and spices. This tutorial takes a vegetarian and eggless twist on the classic by using quinoa instead of rice, making it a nutritious and modern alternative. Let's get cooking.
Gather the following ingredients
For this recipe, you will need 20 grape leaves (available jarred or fresh), one cup of quinoa, two tablespoons of olive oil, one large onion (finely chopped), two cloves of garlic (minced), add one teaspoon each of dried mint and dried dill, season with salt and pepper to your taste, the juice from one lemon, and two cups of vegetable broth.
Prepare the quinoa
Rinse quinoa under cold water to remove bitterness. Heat a tablespoon of olive oil in a medium saucepan over medium heat. Add half the chopped onion, sauteing until translucent. Mix in the quinoa and one cup of vegetable broth. Bring to a boil, then simmer on low, covered, for about 15 minutes or until the liquid is absorbed.
Prepare filling mixture
In a separate pan, heat the remaining olive oil over a medium flame. Add the remaining onions and garlic, sauteing until they become soft but not brown. Next, incorporate the cooked quinoa, adding dried mint, dill, a pinch of salt, and pepper to taste. Finish by stirring in half of the lemon juice. Ensure all components are thoroughly mixed for even flavor distribution.
Stuffing grape leaves
Prepare your grape leaves by rinsing them in warm water if they are jarred or blanching them if fresh. Lay out a leaf on a flat surface with the vein side up. Place about two tablespoons of filling near where the stem was attached. Fold in sides first then roll tightly from the stem end forward.
Cooking dolmas
Arrange stuffed dolmas snugly in a pot seam side down in layers if necessary. Pour over remaining vegetable broth mixed with lemon juice ensuring dolmas are just covered with liquid; bring to a boil then simmer covered on low for about 40 minutes until tender. Enjoy your vegetarian and eggless Turkish stuffed dolma hot or cold as an appetizer or main dish!
