High Protein Dolmas (Stuffed Grape Leaves)
Experience a nutritious twist on a Mediterranean classic with these High Protein Dolmas (Stuffed Grape Leaves). This plant-powered recipe blends tender grape leaves with a hearty quinoa and lentil filling, elevating the protein content to make it a satisfying and wholesome dish. The stuffing is infused with the aromatic flavors of fresh parsley, dill, mint, and a hint of lemon juice, while toasted pine nuts add a delightful crunch. Simmered gently in a savory vegetable broth, these dolmas are not only bursting with flavor but also entirely vegan and gluten-free. Perfect as an appetizer, snack, or light meal, these stuffed grape leaves are a celebration of bold, earthy flavors and healthful ingredients. Whether you serve them warm or at room temperature, each bite is a testament to Mediterranean comfort food at its finest.
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Recipe Information
Ingredients
- 40 pieces Grape leaves
- 1 cup Quinoa
- 1 cup Lentils
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 3 tablespoons Olive oil
- 0.5 cup, chopped Fresh parsley
- 0.25 cup, chopped Dill
- 0.25 cup, chopped Mint leaves
- 2 tablespoons Tomato paste
- 0.25 cup Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Water
- 1 cup Vegetable broth
- 0.25 cup, toasted Pine nuts
Instructions
Rinse and drain the quinoa and lentils thoroughly under cold water. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Stir in the quinoa and lentils, and cook for 2-3 minutes, allowing them to absorb some of the oil and flavors.
Add the water, tomato paste, salt, and black pepper to the skillet. Stir well and bring to a simmer.
Cover and reduce the heat to low. Cook for 15-20 minutes or until the quinoa and lentils are tender and the liquid has been absorbed. Remove from heat and let it cool slightly.
Once cooled, add the chopped parsley, dill, mint, lemon juice, and toasted pine nuts to the quinoa-lentil mixture and stir to combine.
Rinse the grape leaves to remove excess brine. Pat them dry with a paper towel.
Place a grape leaf with the veined side facing up on a flat work surface.
Spoon about a tablespoon of the filling onto the center of the leaf near the stem edge.
Fold the stem end over the filling, then fold in the sides, and roll up tightly to form a neat little parcel. Repeat with remaining leaves and filling.
In a large pot, layer a few grape leaves at the bottom to prevent sticking.
Arrange the stuffed leaves seam-side down in the pot, packing them closely together in layers.
Drizzle the remaining tablespoon of olive oil over the layered dolmas and pour the vegetable broth over them.
Place a heatproof plate on top of the dolmas to keep them submerged during cooking.
Cover the pot, bring to a simmer, and cook on low heat for 30-40 minutes, until the grape leaves are tender.
Remove from heat and let the dolmas cool slightly in the pot before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 21.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4580 mg | 199% | |
| Total Carbohydrate | 188.4 g | 69% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 22.4 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2719 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
