• Water 500 ml
  • Quinoa, roasted 180 g
  • Olive oil
  • Lemon, juice 120 ml
  • Tomato, concassè 60 g
  • Cucumber, brunoise 40 g
  • Onion, brunoise 20 g
  • Carrot, brunoise 50 g
  • Parsley, finely chopped 40 g

Stuffed Vine Leaves:

  1. Quinoa:

    • Place the water in a pot and stir in the Knorr Vegetable Stock Powder. Add the quinoa and bring to the simmer.
    • Simmer for about 10 min or till 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 if needed.
    • In each vine leaf place a bout 2 tea spoons, tuck in the sides and roll tightly.
    • Place them neatly in a pot in a circle shape works best and place a plate on top to keep them in place. Add the all the ingredient for the stock into the pot and and bring to a gentle simmer for about 15- to 20 min.
    • 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.