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Allergy Safe Recipes

Stuffed Grape Leaves with Quinoa and Mint

Grape leaves with Quinoa and Hummus cropServes 6-8
Free of: Gluten and all top allergens.

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 (475 mL) tomatoes, diced
  • 1/2 cup (125 mL) red onion, minced
  • 1/2 cup (125 mL) currants
  • 1 small bunch  mint leaves, chopped
  • 1 tbsp cumin
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • salt and pepper

Method

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

Recipe by Simon Clarke

First published in Allergic Living magazine. To subscribe click here.

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