High Protein Dolmas (Stuffed Grape Leaves)

Elevate your classic dolmas game with this protein-packed twist on a Mediterranean favorite! These High Protein Dolmas feature tender grape leaves stuffed with a flavorful mix of quinoa, lentils, and fragrant herbs like parsley, dill, and mint. Toasted pine nuts add a nutty crunch, while a touch of lemon juice and tomato paste bring brightness to every bite. Perfectly seasoned with garlic, onion, and a blend of spices, these stuffed grape leaves are steamed to tender perfection in a flavorful vegetable broth. Not only are they hearty and satisfying, but they're also vegan and high in plant-based protein, making them an ideal choice for a healthy appetizer, snack, or light meal. Serve them warm or at room temperature for a nutritious and irresistibly delicious treat!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 40 pieces Grape leaves
• 1 cup Quinoa
• 1 cup Lentils
• 1 medium, chopped Onion
• 3 cloves, minced Garlic
• 3 tablespoons Olive oil
• 0.5 cup, chopped Fresh parsley
• 0.25 cup, chopped Dill
• 0.25 cup, chopped Mint leaves
• 2 tablespoons Tomato paste
• 0.25 cup Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Water
• 1 cup Vegetable broth
• 0.25 cup, toasted Pine nuts

Directions

Step 1

Rinse and drain the quinoa and lentils thoroughly under cold water. Set aside.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic to the skillet and sauté for another minute until fragrant.

Step 4

Stir in the quinoa and lentils, and cook for 2-3 minutes, allowing them to absorb some of the oil and flavors.

Step 5

Add the water, tomato paste, salt, and black pepper to the skillet. Stir well and bring to a simmer.

Step 6

Cover and reduce the heat to low. Cook for 15-20 minutes or until the quinoa and lentils are tender and the liquid has been absorbed. Remove from heat and let it cool slightly.

Step 7

Once cooled, add the chopped parsley, dill, mint, lemon juice, and toasted pine nuts to the quinoa-lentil mixture and stir to combine.

Step 8

Rinse the grape leaves to remove excess brine. Pat them dry with a paper towel.

Step 9

Place a grape leaf with the veined side facing up on a flat work surface.

Step 10

Spoon about a tablespoon of the filling onto the center of the leaf near the stem edge.

Step 11

Fold the stem end over the filling, then fold in the sides, and roll up tightly to form a neat little parcel. Repeat with remaining leaves and filling.

Step 12

In a large pot, layer a few grape leaves at the bottom to prevent sticking.

Step 13

Arrange the stuffed leaves seam-side down in the pot, packing them closely together in layers.

Step 14

Drizzle the remaining tablespoon of olive oil over the layered dolmas and pour the vegetable broth over them.

Step 15

Place a heatproof plate on top of the dolmas to keep them submerged during cooking.

Step 16

Cover the pot, bring to a simmer, and cook on low heat for 30-40 minutes, until the grape leaves are tender.

Step 17

Remove from heat and let the dolmas cool slightly in the pot before serving. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1582.9g)

Amount per serving	% Daily Value*
Calories	1771.0

Total Fat 94.2g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 21.4g
Cholesterol 0mg	0%
Sodium 4580.1mg	0%
Total Carbohydrate 188.4g	0%
Dietary Fiber 30.0g	0%
Total Sugars 22.4g
Protein 57.9g	0%

Vitamin D 0IU	0%
Calcium 579.2mg	0%
Iron 23.4mg	0%
Potassium 2718.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 12.6%

Carbs: 41.1%