Quinoa Dolmades

I'm not a huge fan of rice dolmades (or dolmas).  Something tends to be not right in the consistency half the time, or maybe the way the rice reacts with the herbs.  I thought I'd give a different filling a try, using quinoa to make it lower carb and a vegan protein.

It could have gone a little better, but I did get over half of them to stay wrapped.  Quinoa doesn't have any sticking power, unlike rice and most grains.  It's a seed, like sesame seeds or chia.  At least chia develops that gummy exterior.  The taste, however, was what I was expecting.  The nutrition level was exactly what I wanted it to be.  There are numerous recipes that turn this idea into a salad with finely chopped grape leaves, and that may be a better idea if I were to try this again.

Also, I have a ton of grape leaves left.  The jar I bought had approximately 90 leaves in it.  The jar that had the 30 I wanted cost twice as much.  Fine, whatever, I'll find a use for them.  I topped off the brine with vinegar and stuck the jar in the fridge.  I might try to wrap tamales with them.  It will probably require two leaves each, so there you go.

3/4 C dry quinoa
1/2 tsp kosher salt
*1 tsp dried rosemary
1 tsp dried oregano
*1/2 tsp dried mint
*1/2 tsp dill weed
*1 C kalamata olives, minced
about 30 grape leaves
*1 orange or lemon, thinly sliced

1.  Rinse quinoa well.  Add it and 1 C of water to a small saucepan.  Bring to a simmer, cover, and cook 10 minutes.  Set aside to cool, and it should absorb the remaining water.  It's ok if it isn't fully cooked.  You want it to expand more in the wrappers.

2.  Rinse grape leaves very well.  I rinsed, then left them in a container of hot water while I was working.

3.  In a bowl, mix together quinoa, chopped olives, salt, and herbs.

4.  Line a large saucepan or soup pot with a few grape leaves.  On a work surface, lay one leaf shiny-side down.  You want to see all the veins on the inside part.  Cut off the stem if still attached.

5.  Spoon a generous tablespoon of quinoa onto the center of the leaf.  Fold in the sides, then roll from the stem end to the point.  Place, point-side down, in the pot.  Continue until the rolls are tightly packed.  Cover with orange slices and a few more leaves, then start another layer.

6.  Once all the quinoa is rolled, fill the pot with water to cover.  They float, so you may have to place a plate over them to keep them under water.  Bring to a simmer and cook for 30 minutes.

7.  When I took the plate off and there was quinoa floating, I knew there were fails.  Still, it was a lot.  Gently remove the rolls from the water and place on a serving plate.  Can be served hot or cold, with any sauce of your choice or a squeeze of lemon.

Makes about 30

Difficulty rating  :)