• Water 500.0 ml
  • Quinoa, roasted 180.0 g
  • Olive oil
  • Lemon, juice 120.0 ml
  • Tomato, concassè 60.0 g
  • Cucumber, brunoise 40.0 g
  • Onion, brunoise 20.0 g
  • Carrot, brunoise 50.0 g
  • Parsley, finely chopped 40.0 g

Stuffed Vine Leaves:

  • Vine leaves 50.0 pc
  • Water 2000.0 ml
  • Mint, dry 10.0 g
  • Olive oil 140.0 ml
  1. Quinoa:

    • Place the water in a pot and stir in the Knorr Vegetable Powder. Add the quinoa and bring to a simmer.
    • Simmer for about 10 min or until the stock has been completely absorbed by the quinoa. Remove from heat and let it cool completely.
  2. Stuffed Vine Leaves:

    • In a mixing bowl, add the cooled quinoa and all ingredients except the vine leaves, mix well and check the seasoning, add more Knorr Aromat Seasoning, if needed.
    • In each vine leaf place about 2 teaspoons of quinoa, tuck in the sides and roll tightly.
    • Place them neatly in a pot, a circle shape works best and place a plate on top to keep them in place. Add all the ingredients for the stock into the pot and bring to a gentle simmer for about 15-20 mins.
    • Remove from the heat and let the vine leaves cool in the liquid.
  3. Serving:

    • Remove from the stock, plate 5 on a plate per portion.
    • Drizzle with olive oil, garnish with lemon and serve.