Designed for professional chefs, check out this Quinoa stuffed Vine Leaves recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Vegetable Powder, Knorr Aromat Seasoning and Knorr Lime Seasoning Powder.
Ingredients
Quinoa:
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Water 500.0 ml
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Quinoa, roasted 180.0 g
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Olive oil
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Lemon, juice 120.0 ml
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Tomato, concassè 60.0 g
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Cucumber, brunoise 40.0 g
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Onion, brunoise 20.0 g
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Carrot, brunoise 50.0 g
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Parsley, finely chopped 40.0 g
Stuffed Vine Leaves:
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Vine leaves 50.0 pc
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Water 2000.0 ml
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Mint, dry 10.0 g
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Olive oil 140.0 ml
Preparation
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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.
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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.
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Serving:
- Remove from the stock, plate 5 on a plate per portion.
- Drizzle with olive oil, garnish with lemon and serve.
