Vegan Greek Stuffed Vine Leaves

These vegan Greek stuffed vine leaves, called dolmadakia, are full of tasty quinoa, herbs, nuts, and spices. They make a tasty and healthy starter or main dish. They dont have any gluten and are full of traditional Greek flavors.

Ingredients:

• 1 cup uncooked quinoa
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 1/4 cup pine nuts
• 1/4 cup raisins
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• Salt and pepper to taste
• 1 jar preserved vine leaves, drained and rinsed
• 1 lemon, sliced for garnish

Instructions:

Follow the directions on the package to cook the quinoa, then let it cool

Cook the quinoa and put it in a large bowl

Add the parsley, dill, pine nuts, and raisins

Put olive oil in a pan and heat it over medium-low heat

Put in the chopped garlic and onion and cook until soft

Cook the onion and garlic and then add them to the quinoa

Put salt, pepper, cinnamon, allspice, and other spices on top

Mix well

Put a tablespoon of the quinoa mixture in the middle of one of the preserved vine leaves

Then, fold the sides over the filling

Roll up tight

Do it again with the rest of the filling and vine leaves

Place the stuffed vine leaves seam-side down in a large pot

On top of the stuffed vine leaves, put lemon slices

Add just enough water to the pot to cover the stuffed vine leaves

Put the lid on top of the pot and cook on low heat for 30 minutes

Take it off the heat and let it cool down a bit before you serve

You can serve it hot or cold

Have fun