GRILLED STUFFED GRAPE LEAVES
SERVES 30 GRAPE LEAVES
1 cup (150g / 5oz) quinoa
1 onion
2 garlic cloves
1 tomato
1/4 bunch parsley
2 tbsp. raisins
4 tbsp. olive oil
2 tsp. ras el hanout spice mixture
2 tsp. salt
30 grape leaves (in brine)
1 lemon, sliced
NUTRITIONAL VALUES
Calories: 47kcal
Fat: 2.2g S(0.3g S.Fat)
Carbs: 5.8g
Protein: 0.9g
Sugar: 0.6g
Sodium: 276mg
METHOD
Prepare the quinoa according to the package directions.
Chop the onion, garlic, tomato, and parsley finely, and the raisins coarsely.
In a hot frying pan, sweat the onion for 5 minutes over medium heat with 2 tablespoons of oil.
Cook for another 5 minutes after adding the garlic, tomato, and raisins.
Remove the pan from the heat and season with the spices. Add the parsley and mix well.
Fill each grape leaf with 1 to 2 tablespoons filling. Fold the short sides over the filling first, then tightly roll up the leaves.
Brush the grape leaves with the remaining 2 tablespoons oil and cook for 3 to 5 minutes on each side over direct heat. With the lemon slices on the side, serve.
Chop the onion, garlic, tomato, and parsley finely, and the raisins coarsely.
In a hot frying pan, sweat the onion for 5 minutes over medium heat with 2 tablespoons of oil.
Cook for another 5 minutes after adding the garlic, tomato, and raisins.
Remove the pan from the heat and season with the spices. Add the parsley and mix well.
Fill each grape leaf with 1 to 2 tablespoons filling. Fold the short sides over the filling first, then tightly roll up the leaves.
Brush the grape leaves with the remaining 2 tablespoons oil and cook for 3 to 5 minutes on each side over direct heat. With the lemon slices on the side, serve.
