Skip to main content

#PicnicGame: Q is for Quinoa-Stuffed Grape Leaves

It's a virtual potluck - #PicnicGame - with the #SundaySupper crew, and you had better come hungry!

Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game! Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket.

I'm going on a picnic and I'm bringing...

Asian Chicken Salad from Try Anything Once Culinary
Beautiful Beet Salad from Small Wallet, Big Appetite
Chicken Muffuletta from Marlene Baird
Double Chocolate Chip Cookie Cups from The Dinner-Mom
Elote from Peaceful Cooking
Fennel Slaw from FoodieTots
Greek Farro Salad from That Skinny Chick Can Bake
Honey Porter Glazed Chicken and Vegetable Skewers from Hezzi-D's Books and Cooks
Italian Pasta Salad from Casa de Crews
Japanese Plum Sushi from NinjaBaking.com
Kudos Kitchen Kolaches from Kudos Kitchen by Renee
Lemon Yogurt Bundt Cake from In The Kitchen With KP
Molasses Lovers Baked Beans from Cindy's Recipes and Writings
Northern Bean Salad with Egg and Prosciutto from Family Foodie
Orzo Salad from The Not So Cheesy Kitchen
PICOBLAT from Simply Healthy Family

and...
Quinoa-Stuffed Grape Leaves 

A couple of years ago, my best girlfriends and I went to an event at a local tasting room: Meeting the Queen of Quince. She had us roll Yalanchi Sarma, Armenian stuffed grape leaves. Ever since, they have been a family favorite. I use whatever I have on hand. Today, for our #PicnicGame, I used red quinoa, some ground beef, purple cabbage, and sliced almonds. Yum!


Ingredients
  • 2 C cooked grain (as I mentioned, I used red quinoa)
  • 1 pound 96/4 organic grassfed ground beef
  • 1 C purple cabbage, thinly sliced
  • 3 shallots, minced
  • dash of ground coriander
  • dash of ground cumin
  • freshly ground salt and pepper
  • handful of fresh parsley, roughly-chopped
  • handful of sliced almonds

Procedure
In a large, flat-bottom pan saute the shallots in a splash of olive oil until softened. Add the meat and cook thoroughly. Season with spices and stir in the cooked grains, nuts, and herbs.

Place a tablespoon of your filling in the center of a grape leaf. Keeping constant pressure, roll the grape leaf into a packet. Because my grape leaves were so small, I used two for each roll.


Arrange the rolls in a baking dish. Lay sliced of lemon over the top. Fill your pan with water so that the water comes to the top of the rolls. Add a splash of olive oil. Lay grape leaves over the top and cover with foil. Bake in a 375 degree oven for 90 minutes, until the liquid is completely absorbed and the rolls are soft. Serve with a squeeze of fresh lemon juice.



Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  

Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. 

Comments

  1. Ooooo, I love dalmades and yours looks wonderful! Ive never attempted to make them myself, thanks for sharing! Happy picnicking!

    ReplyDelete
  2. What a delicious twist on stuffed grape leaves! A quinoa filling sounds spectacular!

    ReplyDelete
  3. Quinoa sounds so good in here!

    ReplyDelete
  4. These look like so, so much work but they also look like they're totally worth it. Great use of Q with a quinoa stuffing!
    Renee - Kudos Kitchen

    ReplyDelete
  5. Oh, I have never stuffed grape leaves with quinoa before, but it sounds like the PERFECT thing! These sound delicious, and I love the idea of tucking them into a picnic basket :).

    ReplyDelete
  6. Such a creative idea! I need to try making stuffed grape leaves!

    ReplyDelete
  7. I've only tried grape leaves once. I think I need to try them again, your way! Love the idea of the quinoa in it.

    ReplyDelete
  8. I have been wanting to try my hand at stuffed grape leaves! Pinning this for future use :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...