Quinoa Stuffed Dolmas
Prep time
Cook time
Total time
Serves: 4
  • 20 blanched vine leaves
  • 1 onion
  • 1 cup of shredded cabbage
  • 1 tbs of chopped fresh mint
  • 1.4 teaspoon allspice
  • 1.2 teaspoon of cinnamon
  • Juice of one lemon
  • 1 cup of quinoa
  • 2 tablespoons olive oil
  • Salt to taste
  • 2 cups of water
  1. In a saucepan, heat the oil over medium heat. Add onions. When translucent add shredded cabbage. Cook until tender than add mint, allspice, cinnamon, salt and quinoa. Mix well and cook for 5 minutes. Cool down
  2. Take one grape leaf and place it on the clean and flat surface. Place a teaspoon of filling in the bottom of the leaf. Fold the sides inwards and then roll the leaf.
  3. Repeat until you run out of the mixture and leafs.
  4. Spread dolmas tightly side by side in pot. Place a plate on top to prevent them from moving while cooking.
  5. Cover with water and juice of one lemon and bring to boil.
  6. Cook on the light heat for about 45 to 60 minutes until water is absorbed. Be careful not to burn them.
  7. Place on the serving dish and eat hot or cooled.
Recipe by Amazingly Tasty at http://amazinglytasty.com/quinoa-stuffed-dolmas/