Stuffed Grape Leaves with Quinoa and Mint

Stuffed grape leaves with quinoa and mint make a delightful allergy-friendly appetizer. Plus, making them is a great activity that kids can help with. Serve alongside our sesame-free hummus.

Makes: 6-8 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga

Ingredients

1 jar of grape leaves (about 30 leaves), drained
1 cup (250 mL) raw quinoa
2 cups (475 mL) vegetable stock (look for allergen-free, GF brand)
2 cups tomatoes, diced
1/2 cup red onion, minced
1/2 cup currants
1 small bunch mint leaves, chopped
1 tbsp cumin
2 tbsp olive oil
2 tbsp lemon juice
salt and pepper

Instructions

In a medium saucepan, cook quinoa in vegetable stock. Use medium heat until liquid is absorbed and quinoa is cooked through.
In a large bowl, add cooked quinoa and remaining ingredients (except grape leaves). Stir well, and taste test seasoning.
Lay the grape leaves out on a flat surface. Place about 2 tbsp of filling onto the center of each leaf.
Fold over one side lengthwise, then the other. Roll from the bottom to form a bundle. Each should resemble a short, fat cigar.
Continue until all the filling is used up. (A great job for involving the kids!)
Serve with our hummus and olives.

Simon Clarke is a chef and recipe developer.